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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I make this beef stew and just wanted something plain. I cooked the potatoes separately so that I could freeze the dish. I find that potatoes don't freeze well. Ingredients:
5 pounds of carrots, sliced in chunks |
5 pounds of beef, i used sirloin tip for taste |
3 pounds of onions, sliced |
2 large cans of diced tomatoes |
1 large can of tomato sauce |
enough potatoes for tonight's meal- i used yukon gold |
salt and pepper to taste |
dr. braggs sauce to taste |
garlic but not too much |
fresh parsley, chopped finely |
2 tbsp cornstarch |
Directions:
1. First brown the beef and then take it out of the pan.
2. Fry the onions and add the beef at the end.
3. Sprinkle with the cornstarch.
4. Add the carrots next and mix well.
5. Add enough potatoes for tonight's meal.
6. Add the canned tomatoes, the tomato sauce mixing well.
7. Let this simmer at a low heat for several hours.
8. Keep an eye on the beef. If it starts to break apart before the carrots are cooked, remove it from the mix.
9. Make a note. You could parboil the carrots so that they are ready at the same time as the beef or you can cut them into smaller pieces.
10. When the stew is done, add your parsley, salt and pepper. I like to add Bragg's as my source of salt.
11. If the stew isn't thick enough for your liking, mix a little Bragg's with some cornstarch and water.
12. Turn up the heat a little and thicken.
13. Serve and enjoy
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