Soups and stews tend to dominate our kitchen this time of year. I absolutely love cooking up a big ole' pot of meat and vegetables that can simmer for hours, blending so many yummy flavors into some of the greatest comfort food during the winter, not to mention making our home smell delicious all day.
Vegetables are my favorite, but my treasured husband truly loves meat and potatoes and I love to make him a delicious meal that he can't get enough of. This is an extremely easy dish that can be made very simply or you can add all sorts of ingredients that might be in your kitchen to spice it up the way you like it.
2 pounds cubed beef stew meat
1/2 cup flour
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon Cajun seasoning
1/2 teaspoon pepper
Put all of these ingredients in a plastic bag and shake to cover stew meat.
Melt 3 Tablespoons of Coconut Oil (vegetable oil will work too) in a Dutch Oven. Cook beef in oil over medium heat until it is brown.
Dissolve 4 cubes of beef bouillon, crumbled, in 4 cups of water or simply use 4 cups of beef broth. Add to meat in Dutch Oven.
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt (we use red sea salt)
Bring to a boil, then reduce heat, cover and simmer for 1 hour.
Prepare your vegetables:
4 large potatoes, cubed (peeled if you like)
4 carrots, cut into 1" pieces
4 stalks of celery, cut into 1" pieces (use leaves and all)
1 large onion, chopped
After meat has simmered for an hour, add the vegetables.
Dissolve 2 teaspoons cornstarch in 2 teaspoons of cold water and stir into stew.
Add a Tablespoon or so of ketchup, A-1 sauce, worcestershire sauce. This last time I even added a spicy apricot/bourbon barb-que sauce into it.
This is where you can really play with it if you'd like or just leave it alone.
Cover and simmer for another hour. Keep tasting it as it cooks to make sure it has enough salt. I never seem to add enough in fear of adding too much.
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