Old Fashioned Beef Stew
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!