Connie’s Beef Stew
3-4 lb. chuck roast (or sirloin tip) cut into chunks
salt and pepper
2 cans of beef broth or 4 cups water
2 bay leaves
˝ tsp thyme
1 large onion, sliced into thin rings
3-4 cloves garlic, minced (I like more)
8 ozs fresh mushrooms, sliced
5-6 potatoes, peeled and cut into bite-sized pieces
small bag of baby carrots
hearts of celery, including leaves, chopped, 1 cup
1 can of Italian (roma) green beans, drained
1-2 small cans tomato sauce
4 tbls flour
Put enough oil in a heavy pot to coat the bottom, and turn heat on high. Salt & pepper meat chunks, and sear until meat is well browned on all sides. Don't overload the pot, or meat will steam instead of browning. Do in two batches if necessary.
Add broth or water and deglaze pan. Reduce heat, add bay leaves and thyme, cover and let simmer until meat is beginning to get tender.
In the meantime, sauté onions and mushrooms in skillet until caramelized. Add chopped garlic at the last minute. Add to meat along with the celery, potatoes, carrots and green beans. Stir in tomato sauce. Let simmer until vegetables are tender. Make a slurry of 1/4 cup each of flour and water, stir into stew, and let simmer until thickened. Adjust seasoning.
You can vary the recipe by using different vegetables or different meats, such as pork, lamb or venison. When I use venison, I add some good smoked sausage to add a little fat and flavor, since the venison is so lean.
We get by with a little help from our friends