BEEF STEW

By Lutie

Ingredients

• 1-1/4 Lbs. Lean Beef (I use filet mignon - not prime, but choice), cut into 1” cubes
• 1 Shallot, diced
• 1/2 Cup onion, coarsely chopped
• 1 Can beef broth
• 1 Cup canned diced tomatoes
• 2 Large carrots, sliced
• 2 Medium red potatoes, cubed
• 1/4 Tsp. thyme
• 1/2 Tsp. parsley
• Janes Krazy salt
• Freshly ground pepper

Preparation

Step 1

This is an old-fashioned recipe, which no one in the family has ever measured before. It can also be adapted, to use whatever vegetables you have on hand. My Mom made this, as did her Mother. Beef stew was basically a way to make a little meat go a long way to feed the family. Serve with a salad and biscuits to soak up the gravy.

Saute beef in 1 Tbs. butter in skillet. When nicely browned, add shallot and onions and sauté for about 5 minutes. Add beef broth, tomatoes, and balance of ingredients. Lower heat, cover and simmer for at least an hour, stirring occasionally. Taste for salt. Thicken with Wondra.

Note: You can add a variety of other vegetables such as peas, coarsely chopped zucchini, sugar snap peas, turnip, etc., during the cooking process. With the exception of the turnip, these vegetables will cook more quickly than the carrots and potatoes, so you can add them later.