Recipe Categories
Soup & Stews
Beef Stew

James's Basic Beef Stew

Use this recipe to make many stews by varying the meat, vegetables, and seasonings.

1 1/2-pounds stew meat, cut into 1-inch cubes (beef, pork, lamb or veal)

2-tbsp cooking oil

1-clove garlic, minced

1-bay leaf

1-tsp salt

1-tsp prepared mustard or prepared horseradish

1/2-tsp dried herb, crushed (basil, oregano, marjoram, or thyme)

1/4-tsp pepper

(1) 10 1/2 or 10 3/4-ounce can condensed broth (beef or chicken)

5-cups fresh vegetables cut into 1-inch pieces (any combination of peeled potatoes, carrots, celery, rutabagas, turnips, onions, parsnips, or green peppers)

1/4-cup cold water

2-tbsp all-purpose flour

In large saucepan brown meat, half at a time, in hot oil. Return all meat to pan. Stir in garlic, bay leaf, salt, mustard or horseradish, herb, and pepper. Add the condensed beef or chicken broth. Bring to boiling. Reduce heat; cover and simmer till meat is nearly tender (about 30 minutes for pork, lamb, or veal; about 1 1/4 hours for beef). Add vegetables. Cover and simmer about 30 minutes or till meat and vegetables are tender. Blend water and flour, stir into stew. Cook and stir till thickened and bubbly. Remove bay leaf. Makes 6 servings.

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