Beef Stew

One of the most ancient methods of cooking, this simple beef stew recipe is easy to make and can be a great way to use up vegetables in the fridge. Modify it by changing the vegetables or spices as desired.

Beef Stew

Ingredients

Soup

  • 2 Beef Bullion Cubes
  • 1 tbsp Canola Oil
  • 1 tbsp Butter
  • 2 lbs Chuck Roast, Cubed
  • 3 Yellow Potatoes, Cubed
  • 1 Carrot, Chopped
  • ¼ cup White Onion, Chopped
  • ⅔ cup Mushrooms, Sliced
  • ½ cup Corn Starch

Herbs & Spices

  • 1 tsp Black Pepper
  • 1 tbsp Parsley
  • ½ tsp Rosemary
  • 1 tsp MSG
  • 1 tbsp Apple Cider Vinegar

Procedure

  1. Dissolve the Beef Bullion Cubes in 4 cups of hot water. Add in all herbs and spices plus the vinegar and set aside.
  2. Begin melting the butter into the canola oil in a large stock pot over medium-high heat
  3. Brown the cubed beef on all sides in the butter and canola oil mixture
  4. Pour the Beef Bullion and herbs mixture over the beef, taking the opportunity to deglaze the bottom of the stock pot
  5. Add in the chopped and sliced vegetables, then reduce heat to a low simmer (medium-low)
  6. Dissolve the Corn Starch in about 1 cup of cold water so that there are no clumps, then add it to the stock pot and stir thoroughly
  7. Allow this mixture to slow cook, covered, for at least 4 hours until desired thickness of the stew and tenderness of the beef and potatoes has been reached