Beef Stew

Yields: 8 – 12 Servings

Ingredients

  • 1 to 2 lbs of Stew Meat
  • 1 bag of Baby Carrots
  • 1 to 2 Bunches of Celery
  • 2 to 3 lbs of Potatoes
  • 1 large or 2 medium onions
  • 5 – 6 garlic cloves
  • 1/4 inch piece of Ginger
  • 3 Tbsp of Worcestershire Sauce
  • 2 Cups of Red Wine (Your Favorite or Cheap)
  • 2 Tbsp Ketchup
  • 1/2 Cup A1 Sauce
  • 1 Large Can of Whole Tomatoes
  • 1 Small can of Tomato Paste
  • 3 Tbsp of Balsamic Vinegar or Balsamic Syrup
  • 1/4 cup of Flour
  • Salt and Pepper TT
    • Optional: 1 Tsps Baking Soda per pound if you want to velvet meat

Directions

  1. Cut Meat into 1 inch cubes or bite-sized chunks.
  2. Roughly Chop Celery and Onions. Chop Potatoes into Bite-sized chunks. Mince Garlic and Ginger.
  3. Toss the Bite-Sized chunks into flour with salt and pepper TT.
    • If you choose to velvet the beef add your Baking Soda prior to flour and mix well.
  4. Brown meat in batches on medium to low heat as your don’t want to burn anything that sticks to the bottom of the pot(use a Dutch Oven or Stock Pot). Once all meat is browned set aside.
  5. Add celery tops and onions into pot to sweat and caramelize. Then add ginger and garlic till fragrant.
  6. Deglaze pot with wine; make sure to scrape the crispy bits off the bottom of the pot.
  7. Add Meat back in. Then add stock, A1, Worcestershire sauce, Ketchup, balsamic vinegar, whole tomatoes, and Tomato paste.
  8. Add potatoes and Celery.
  9. Simmer on low for about an hour. Add Carrots about 45 minutes in.
  10. Enjoy! It’s best to eat with rice.
    • If it not thick enough make a Cornstarch Slurry.