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Beef Stew

Classic Recipe

Rinse beef under cold water. If pieces are too large, cut in half. Place meat in a bowl and season to taste with black pepper, Lawry's Seasoned Salt and parsley. Lightly coat with flour and toss to spread evenly.


Drizzle olive oil into a large cooking pot over low-to-medium heat; add crushed garlic. Stir in prepared stew meat. Allow to cook slowly for about thirty minutes to brown, stirring frequently. Add baby carrots and one can of whole tomatoes with liquid (cut tomatoes in half if they are too large). Add one can of water to mixture; stir and cover. Cook over low-to-medium heat for about one hour, stirring frequently. Add tiny medley potatoes, stir and cover. Cook for another thirty to forty minutes, stirring frequently.


Tiny Medley Potatoes from Natural Directions FoodsAdd onion, zucchini, celery and mushrooms. Stir and cover, cooking an additional thirty to forty minutes over low-to-medium heat, stirring frequently. Add more water if necessary. Stew is cooked when meat is no longer pink and vegetables are tender.


Suggestion: Serve with slices of fresh baguette bread (buttered and browned lightly under broiler).


Please Note: Tiny Medley Potatoes from Natural Directions are usually available in most grocery stores (see photo at right). If not, substitute with small red and white potatoes with skins-on, halved or quartered depending on size.


*Beef Stew and potato medley images (C) Shenanchie.


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