Homemade Stew Recipe
Hearty beef stew. Great for cold winter days! Can be frozen.
This is a slow cooking stew so is best started in early morning. The longer the meat cooks the more tender it is, check and stir regularly, add more water if needed during the cooking process, the frozen veggies I use are the garden with lima beans, you can use what ever variety you wish.
1 pound stew beef
1 package of frozen mixed vegetables
1 large onion cut in16ths
1 small head of cabbage
5 carrots
3-4 potatoes cut in good sized chunks
3-4 celery stalks cut up about 1/4 inch pieces
3 bay leaves
1-Tbsp garlic or 2 cloves fresh
salt and pepper to taste
beef soup base 1/8 to 1/4 to taste
1 lg can stewed tomatoes or chopped tomatoes
1 lg can tomato juice or V-8 juice
1 sm can of tomato paste
2 quarts of water
place stew beef in LARGE pot with soup base, garlic, salt, pepper, bay leaves, add water and bring to boil, reduce heat to medium -low and cook for 30 mins.
While meat is cooking cut up the fresh vegetables, add onions, cabbage and celery first and let cook for 10 minutes. then add the rest of the fresh vegetables, let cook for additional 20 minutes before adding frozen veggies..let cook for additional 25 mins, then add all the tomato products, the paste is for thickening. let every thing simmer for about 30 mins on medium heat.
