Old Fashioned Beef Stew

This is our favorite winter comfort food! I often make it ahead of time for quick easy meals later, but omit the peas until right before serving.
April 1, 2020 | Janeen Covlin

2 + lb lean beef chuck, trimmed and cut into 1 inch cubes

4 T all-purpose flour (optional)

2 T any traditional fat (not processed veg oil) to brown meat in

2 each, large yellow onions and large red onions, thinly sliced

2 c. sliced mushrooms

10 cloves of garlic, minced

2 t each spice: thyme, basil, pepper

1 can tomato paste

4 c. beef broth (is preferable but water will work)

1 bay leaf

8 c. sliced carrots

8 medium red potatoes, thinly sliced

2 cup 1-inch green been pieces

Honey or Stevia (optional, a little goes a long way) 

2 T cornstarch

2 T cold water

Sea Salt to taste

1 C Frozen peas 



Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.

Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.

Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.

In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Adjust salt and sweetness, mix in the peas and ENJOY!