This stew is so versatile and can be adapted to fit your personal tastes and the ingredients you have on hand. I simmer mine all day on the stove and as with so many soups and stews, it is even better the next day! Enjoy!
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
mixed frozen vegetables (i used green beans, corn, carrots, okra, peas, lima beans, potatoes)
1/2 - 3/4 c
red wine *optional
instant potato flakes, dry* optional
i add more garlic, pepper, thyme, oregano and salt as needed
How To Make robynne's vegetable beef stew
In a dutch oven, brown meat and season with granulated garlic,onion powder, sea salt and pepper over medium heat. Saute onions,minced garlic and mirepoix in olive oil until translucent. Add to dutch oven with meat.
Add the rest of the ingredients, except wine and bring to a boil. Reduce heat and cover and simmer for a minimum of 1 1/2 hours, or until meat is tender.
Adjust seasonings if needed and add wine. Simmer an additional 15-30 minutes. If you prefer a thicker stew, instant potato flakes may be used to obtain the consistency you desire. Cook an additional 10 minutes if potato flakes are added.
Discard bay leaves before serving.
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