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Bethany’s Vegetable Beef Stew


Vegetable Beef Stew

This recipe is very off-hand. You can add, subtract whatever you may or may not like. If you want it thinner, leave the lid on when it cooks. If you want more of a hearty stew, leave the lid off and let it cook down. You can always add more crushed tomatoes if it gets too thick.






















Ingredients:

2-3 pound roast cut in cubes and trimmed of fat
1 bag frozen corn kernels
1 bag frozen cut green beans
1 bag frozen green peas
5 bag of carrots, peeled and sliced into rounds
4 stalks of celery cleaned and sliced
1/2 head of cabbage chopped
1 bag frozen chopped onion
1/4 cup chopped parsley
4 chopped cloves of garlic
2 bay leaves
1-2 Boxes of beef bone broth
2 peeled and cubed potatoes
2-4 cans chopped tomatoes (don't drain!)
1 can tomato paste
1-2 cups red wine
Worcestershire sauce

Instructions:

Salt & pepper the beef cubes then brown them in the bottom of your (big) pot with about 2 tsp olive oil.

Add everything but the potatoes, canned tomatoes, the tomato paste, the broth, wine, & Worcestershire.

Stir all your veggies around for a few minutes. Add cans of chopped tomatoes with juice until you have an appropriate amount compared to all the vegetables. Add 1 box of beef broth. Add one cup of wine. If you still need more liquid, use a combination of beef broth, crushed tomatoes, and wine. Shake a liberal amount of Worcestershire sauce. The broth should cover the contents plus a little. Bring to a boil. Let it boil for 5 minutes then bring to a simmer. Let it simmer for as long as you can. Simmer at least 2-3 hours. You'll know you're done simmering when the meat falls apart when prodded with a fork. Taste it throughout the simmering process and season accordingly with salt and pepper. When you think it's done simmering, add the potatoes and let them cook until tender (half-hour or so). If you made it too thin, let it cook uncovered until it's the thickness you want. If it's too thick, add broth/wine/tomato juice or even water.  Mine made about 5 quarts of soup- which I froze in quart containers for winter.

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