Featured Pinch Tips Video
Family Tested & Approved
butter or bacon drippings
sweet onion or 3 small onions cut into chunks
0r 4 carrots, sliced at at 3/4"
fresh mushrooms cut into quarters
14.5 oz can of tomatoes with juice, squished up
14.5 oz cans beef broth
rounded tbsp minched garlic
rounded tsp. dried basil
rounded tsp. dried thyme
corn starch for thickening
In a Dutch oven, salt and pepper stew meat and saute in butter. Brown on all sides. Take out of Dutch oven. Saute onions and carrots in more butter until onions are translucent.
Add meat back into the pot and pour beef broth and wine over it. Add spices, stir, and simmer for 1 hour. Add potatoes, mushrooms and peas and simmer for another hour.
Test meat for tenderness and take out Bay leaves. Make a cornstarch slurry with 2 Tbsp. cornstarch in 1/4 cup water. Add to stew by degrees until you get your desired thickness.
Last Updated: Sat, Nov 22, 2014