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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My first intention when I started the beef stew was to make it Vietnamese-style, adding ingredients such as lemongrass and brown sugar. But since I didn’t have the complete components of the Vietnamese recipe and it was too cold for me to take a trip to the store, I made a simple version of beef stew. And boy! was it delicious! I used the crunchy and chewy baguette slices to sop up the delicious beef stew sauce from my bowl! Ingredients:
1 1/2 lbs beef stew meat, cubed |
1 cup tomato sauce |
1 onion, chopped |
2 garlic cloves, minced |
1 bay leaf |
1 potato, cut into cubes |
1 carrot, cut into cubes |
salt and pepper |
water |
Directions:
1. In a deep sauce pot, combine beef stew meat, onions, garlic and bay leaf.
2. Add enough water to cover meat.
3. Simmer until meat is tender, adding more water as needed.
4. When the meat is tender, add tomato sauce.
5. Add additional water, beef juice in pot at this point should be around 4 to 5 cups.
6. Continue to simmer, until sauce slightly thickens.
7. Add potato and carrot cubes. Continue to simmer until potatoes and carrots are cooked, and beef stew meat is fork-tender.
8. Mash one piece of the cooked potato in the pot to help thicken the sauce.
9. Season with salt and pepper.
10. Serve hot with thick slices of baguette.
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