Oh, nothing beats a hot bowl of chunky beef stew. And I’m not talking about the Progresso soup. Nooooo Siree!
I’m talkin' good old fashioned stick to your ribs down home cooking loaded with vegetables, beef stew.
Mmmmm! Can you smell it. On a cold wintry night, you’re sitting back, got the fireplace blazin’ …
… your stew is simmering on the stove. The aroma fills the house and you just can’t wait to dig into it that delicious, savoring, hot bowl of goodness.
Well let’s get cookin’. Here’s my version …
Once you taste this …
You won’t go back to your old recipe!
1 – 2 pounds of stew meat (you can use lamb, beef, pork – or whatever other tasty piece of meat your heart desires)
2 Tbs olive oil
1 yellow onion finely chopped
3 cloves of garlic, minced
1 yellow or green bell pepper
3 Tbs Curry powder
1 Tbs Worcestershire sauce
1 cup dry white wine
1 cup beef broth
5 cups water
3 roma tomatoes, chopped
2 cup diced carrots
3 large red (new) potatoes, cubed
2 small zucchinis, cut into chunks
1 cup of frozen or fresh peas
- Heat 1 Tbs of olive oil in a large frying pan.
- brown the meat until the redness disappears.
- Add onion, garlic, and bell pepper to the meat and continue to sauté until vegetables are limp, not browned.
- Add the seasonings, Worcestershire sauce, white wine, water and broth. Bring to a boil.
- Add tomatoes and the remaining vegetables.
- Bring to a boil.
- Reduce heat to medium low and let stew simmer uncovered for 1 hour.
- Cover stew, set heat on low and simmer for another 30 minutes to 1 hour. Stirring occasionally to prevent sticking to bottom.
- Ladel soup into bowls.
- Serve with roll, corn bread or pour over rice.
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