Hearty Beef Stew with Vegetables
Recipe for a delicious and hearty beef stew with vegetables. Make this vegetarian by omitting the beef. This stew is easy to make.
Equipment
- Sink Colander
- Cutting board
- 6-Quart Pot
Ingredients
- 1 Tbsp Oil
- 1 1/2 pounds Beef Stew Chunks
- 1 Onion
- 2 Garlic Cloves minced
- 7 Russet Potatoes
- 4 Carrots
- 1 bag Sweet Peas
- 8 cups Beef Stock
- 1/4 cup Ketchup
- 1 tsp Black Pepper
- 1/4 cup Water
- 1 Tbsp Corn Starch
- Salt to taste
Instructions
- In a 6-Quart soup pot, turn the heat on medium-high and then add 1 Tbsp oil.
- Add the beef stew chunks when the oil is rippling and hot.
- On the other hand, if you are making a vegetable stew, skip this step and jump to step 4.
- Brown the beef on each side by stirring often, around 3-5 minutes.
- Cut the ends off an onion, peel the skin off and dice the onion, then add it to the cooking meat.
- Mince the garlic cloves and add them to the pot, stirring until the smell is fragrant.
- Wash, peel and slice the potatoes into pieces smaller than 1-inch, then add the potatoes to the pot.
- Wash, peel and dice the 4 carrots, then dd the carrot pieces to the pot.
- Add 1 bag of frozen sweet peas to the stew and then stir to combine.
- Empty two containers of beef stock into the 6-Quart pot and stir to combine.
- Alternatively, if you are making vegetable stew, use vegetable stock.
- To season the soup, add 1 teaspoon black pepper, then stir to combine.
- Add 1/4 cup ketchup to the soup. This helps with the flavor and color.
- In a small bowl, add 1 Tbsp Corn Starch to 1/4 cup water and mix well. Add the slurry to the soup and bring to a boil.
- Lower the temperature to low and simmer for 30-60 minutes until the potatoes are fully cooked.
- Serve and enjoy!