Chunky Beef Stew

®This is a RAS signature Recipe©

Seasoned Beef and Hearty Vegetables, comes together to make this comforting stew that is a meal in itself.

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♦Prep time:10min ♦Cook time:1hour ♦Yield: 5-6 servings

Chunky Beef Stew

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Ingredients:

Method:

1. Cut the beef into stew-sized chunks. Drain well. Pat dry. Season with a dash of salt and pepper.
2. Heat oil in a Dutch oven, cast iron pot, or even a pressure cooker.
3. Add the dry pieces of beef and allow to brown on all sides. (Do this in batches). Remove.
4. To the same oil with some brown bits in there ( that’s flavor!), add onion, garlic bay leaf, and celery.
5. Add a tiny bit of extra oil to the pot only if it is dry. Sauté till the onions and celery are softened and reduced. It will be a brownish mixture from the residue in the pot.
6. Add the tomato paste and cook for 1 minute, stirring to make sure there is no burning.
7. Now add the pepper powder, garlic powder, Dijon mustard and stir well.
8. Add the beef, carrots, and potatoes and stir well.
9. Pour in the broth and add enough water to cover all the ingredients well.
10. Add salt as needed, since the broth contains salt. Bring to a simmer and add the parsley and sage leaves.
11. Cover with a tight lid and cook on low for 1 hour till the meat is tender. (If using a pressure cooker, cook on low till you hear 8 steam whistles).
12. Add boiled water, if the stew seems to be going dry. (This is usually not needed if using a pressure cooker), Also, add the peas.
13. Mix the cornstarch ( cornflour) and potato starch in ½ cup of hot water and add to the stew. Return to a simmer, and check the tenderness of the meat. Do not stir too much or you will mash the potato and carrots too much.

Chunky Beef Stew

Notes:

• Using a pressure cooker will decrease the cooking time.

Key Ingredients: Beef, Potato, Carrot, Dijon Mustard, Tomato Paste, Onion, Celery, Garlic, Seasoning, Herbs and Oil.

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