The secrets to this stew’s success are: homemade beef stock, simple seasonings and generous potato halves. Really, that’s all! Simplicity delivers a powerful punch.
I serve this with a salad and sourdough rolls.
What you need:
- 1/2 gallon of homemade beef stock (plus additional water as needed)
- 1 to 2 pounds of grass-fed stew meat
- 1 onion, diced
- 3 cloves garlic, diced, or your preferred amount, or quality dried garlic to taste
- about 5 medium sized potatoes of your preferred variety – we like Yukon Gold or reds
- sea salt and pepper, to taste
- 1/4 cup nutritional yeast (optional)
Brown the stew meat, onions, and garlic in a little coconut oil or reserved beef fat. Add the stock, bring to a boil, reduce heat, cover and simmer for many hours, until meat is succulent and tender. Add more water as needed during the cooking time, to replace evaporating broth.
About 1/2 hour before serving, scrub and halve the potatoes and add to the stew, along with additional water as needed to cover. (Cut potatoes into smaller pieces if your potatoes are on the large size.) Add salt, pepper and nutritional yeast. Adjust seasonings to taste, including more garlic, if desired. Allow to simmer until potatoes are tender when speared with a fork.
Suggestion: Serve with bread and a salad.
© Copyright 2009 by Wardeh Harmon
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About Wardeh
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What an easy soup. Meat and potatoes, that’s what my husband loves!
.-= Millie´s last blog post… Antelope Stew =-.