Homemade Beef Stew

This is another one of those old favorites! Beef stew is very easy to make and very easy on the pocket book. It’s well received at pot lucks and for dinner or lunch at anytime of year. The beef can easily be substituted for chicken or pork, depending on your tastes.

Directions:

Yield: 5-6 servings

1. Heat the vegetable oil in a large dutch oven over medium heat.
2. If you are using beef, look for the best price. Stew beef is usually rather inexpensive and it is already cut, but sometimes you can find a beef roast for less and just cut it yourself.
3. Lightly dust the beef with the flour, seasoned with salt and pepper to taste. Add the beef to the hot oil and brown on all sides. Once it is browned, remove from the pan and set aside.
4. Chop the onions into large pieces and add to the oil. Cook until lightly browned.
5. Return the beef to the pan. Add a little bit of water or beef stock to de-glaze the pan.
6. Add cool water or beef stock until the meat is just covered (about 1 litre). Season with salt, pepper, parsley and summer savory. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
7. After one hour, add the turnip and carrot. Add more water to cover the vegetables. Bring to a boil again and return to a simmer for another hour.
8. After one hour, add the potatoes and cook until the potatoes and other vegetables are tender.
9. To thicken the stew, add a mixture of corn starch and water. Stir slowly into the stew and let it cook a little longer until you reach the desired thickness. Make sure the stew is bubbling before you add the thickener. You can also use a slurry which is a mixture of 3 tbsps of flour and 1/4 cup of water.