Project Description

Timing is everything when making stew or soup. “Stage” the veggies according to their individual
needs. Thicker slices require more cooking time. Carrots will usually require 5 minutes more simmering time than potatoes, depending on slicing sizes. Try to slice all items to a comfortable bite size.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

MAIN INGREDIENT

Grass Fed Angus Chuck

CUISINE

Dinner

DIFFICULITY

Easy / Beginner

Full Recipe Details

This recipe typically produces 3-4 servings.

STARTING GUIDE
  • Cuisine: American

  • Prep Time: 30 mins

  • Cooking Time: 45 mins

  • Total Time: 75 mins

  • Type of Beef Used: Beef Chuck

INGREDIENTS
  • 3 Pounds Grass-fed Angus Beef Chuck, cubed to 1 inch
  • 4 Tbs oil
  • 4 Tablespoons Worchestershire sauce
  • 3 Tablespoons garlic, ground
  • 4 Bay leaves
  • 2 tsp Salt
  • 1 Tsp paprika
  • 1 tsp ground cloves
  • 10-12 fresh or frozen carrots, peeled and sliced 1⁄4 inch thickness
  • 6 potatoes, peeled and cubed into 1-inch pieces (spoon-size)
  • 3 large onion, sliced into 1-2 inch pieces (spoon-size)
  • 1 pound peas, frozen or fresh
  • 2-3 quarts water
  • 4 Tbs cornstarch, blended in 1 cup water until smooth
INSTRUCTIONS
  • In a large stew/soup pot (4 quart or better), pour the oil to coat the bottom of the pot. On medium heat, when the oil is hot, place meat in the pot. Stir the cubes around until all sides are browned. Add the onion pieces, garlic, and Worchester sauce. Blend all together. Add the paprika, salt, cloves. Add 2 quarts of water, place bay leaves in. Simmer for 2 hours. Add carrots and potatoes and simmer until slightly tender. When carrots and potatoes are “just right” done, remove the bay leaves. Still at a simmer, slowly-a little at a time- stir in the pre-mixed cornstarch to thicken the entire batch until desired thickness is achieved. Mix another batch if it’s not thick enough and add as needed. Remember that it will be somewhat thicker after the stew sets for a few minutes, so don’t go too far! We didn’t forget the peas…they go in now, at the end, because they don’t need much cooking time. Remove from heat, put the lid on the pot to keep warm until serving time.
  • Timing is everything when making stew or soup. “Stage” the veggies according to their individual needs. Thicker slices require more cooking time. Carrots will usually require 5 minutes more simmering time than potatoes, depending on slicing sizes. Try to slice all items to a comfortable bite size.
  • Chef’s TIP! “Season the meat, not the sauce!” With any meat recipe, add the spices during the browning stage to best accent the entire creation.
  • IDEA: Don’t want stew? Too much for your gathering? Skip the cornstarch thickener, add more water, and you’ve got soup! Freeze half the recipe as soup for later and thicken the rest for stew tonight.
NOTES

For best results use high quality grass fed beef.

RESERVE

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