The key to making a great stew is fresh vegetables! Yes, it is a lot of work to chop up all these vegetables, but the results are worth it. You might chop all the vegis on the weekend and have them ready in a ziploc bag to prepare on a weekday. Or better yet, do like the Hugheys. We prepare this stew on the weekend and then have it for lunches or busy nights when we need a quick dinner. Also, don’t worry about the amounts too much on the veggies. If you have one carrot left in your fridge and one stalk of celery, throw it in. A stew is a great way to use up all your leftover vegis so they don’t go to waste.
3 Tbs oil (I use bacon grease for flavor)
2 Tbs Stew meat (to save money, I usually buy the cheapest roast I can find and cut it into bite size pieces)
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
3 whole carots, washed, unpeeled and diced into bite size pieces
2 cups of fresh green beans that have had their ends removed and then cut into 1 inch pieces
4 whole new potatoes, quartered
4 cups Beef Broth
1 cup red wine (could use 1/2 cup of red wine vinegar as a substitute)
1 Tbs Worcestershire Sauce
1 Tbs Soy Sauce
1 28 oz can Hunts Petite Diced Tomatoes
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1. Brown meat in oil and then remove from pan
2. Brown onion, garlic, carrots , and celery in the oil about 3-5 minutes
3. While meat and vegis are browning, dump all the remaining ingredients in a large crock pot.
4. Add meat, onion, carrots, and celery to crock pot.
5. Turn on high for 6 – 8 hours or all day while you are gone to work