Wednesday, November 21, 2012

Beef Stew

Here is a Beef Stew my husband and I kind of came up with after altering recipes we had grown up with to fit into our current lifestyle, I cannot eat potatoes and we've been busy with doctors and parent-teacher conferences.  It turned out pretty good, my son had thirds and my husband and I had seconds.

Beef Stew

2 lbs beef stew meat, cubed
3 Tbsp vegetable oil
4 cubes beef bullion, or one quart beef stock
4 cups water (omit if using stock)
1 tsp dried rosemary
1 tsp dried parsley
1/2 tsp freshly ground black pepper
1/2 tsp ground sea salt
2 zucchini, cubed
4 carrots, peeled cut into 1/4 in rounds or 1/2lb baby carrots
1 large onion, cut into small wedges (1/8-1/16's)
2 tsp cornstarch
2 tsp cold water

1. Heat a large stock pot over medium heat, add oil.  Once oil is hot brown the stew meat, the canalization of the beef juices helps add depth to the stew.
2.  Add beef stock, or dissolve the bullion cubes in the 4 cups (1 quart) of water and add to pot.
3. Place Rosemary, Parsley, salt and pepper into the mixture. Cover and bring to a boil, then reduce heat to a simmer fir one hour.
4. Stir in carrots and onion. Dissolve the cornstarch in the cold water and add to pot. Cover and Simmer 30 minutes.
5. Add in the zucchini, cover and simmer an additional 30 minutes. Enjoy.

Note: If you use potatoes instead of zucchini, add them in with the carrots.

If using a crock-pot:
1. Brown meat in a pan with oil, place browned meat into crock-pot.
2. Add boiling hot beef stock or disolve bullion cubes into boiling hot water, pour into crock-pot.
3. Stir in carrots, onion, rosemary, parsley, salt and pepper. Dissolve cornstarch in cold water and add to pot. Cover and heat on Medium for 2-4 hours. Check done-ness by poking a fork through carrots, should have mild resistance, not mushy or hard.
4. One hour before serving add in zucchini.

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