Beef stew is more of a Sunday afternoon meal, than a meal in a hurry. It’s best if you have a couple of hours of cooking time. The actual work involved doesn’t take too long, however.
Beef Stew (serves 4)
- 1 pound stewing beef
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup beef boullion (or red wine, if preferred)
- dash of Worcestershire sauce
- 1 can of mushrooms, drained
- 3/4 cup diced carrots
- 3/4 cup chopped celery
- 1 cup diced tomatoes
- 2-3 bay leaves (optional)
- 1 small potato, grated
- 1 1/2 cups diced potatoes
- salt, pepper to taste
- 3/4 teaspoon garam masala (optional)
In a bowl, mix the beef, salt, pepper and a couple teaspoons of Worcestershire sauce. In a heavy saucepan, heat the oil over medium heat, and add the beef. When it is browned, add the onion, and cook, stirring frequently, until it is golden. Add the boullion or wine, and deglaze the pan (stirring to loosen up the brown bits). Lower the heat, and cook for about 30 minutes. Add the mushrooms, carrots, celery and diced tomatoes, along with the grated potato and bay leaves. Cook for about 30 – 40 minutes, then add the potatoes and garam masala. Taste to see if more salt or pepper is needed. Cook for about 15-20 minutes. It is nice served with fresh bread, or Irish soda bread.
You can add other root vegetables such as turnip, parsnip or sweet potatoes. Â You can also add canned or frozen corn, chickpeas or peas. You could substitute lamb for the beef.
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