Thursday, February 26, 2015

Jayman's Beef Stew Recipe

Holaaaaaaaaa! It’s beef stew night at Chez Jay’s!

First we get all the ingredients together…

1 can of Peas
1 can of Green Beans
1 small can of Mushrooms
1 can of Diced Tomatoes
1 can of Carrots
1 can of Whole Kernel Corn
1 Onion
2 or 3 decent sized Russet Potatoes
1 10.4 oz can of Beef Consume
1 14 oz can of Beef Broth
1 lb of Stew Meat 

I start by chopping the onion...


Then I throw it in the big pot with some olive oil and sweat the onions...


Cut up the stew meat into small pieces...


Toss the stew meat in a big Tupperware thing with some flour, garlic powder and Cavender’s seasoning. You can use a Ziploc bag, but those things are expensive. If you use the Tupperware thingy all you have to do is wash it out real quick and it’s ready to be used for the leftovers. (I bet Rachael Ray would be impressed with that!)...


After the onions are just about translucent you throw in the meat to brown it (add some salt and pepper if you want, but remember that the Cavender’s has both in it too!)...


Then you pour all the veggies, consume and the broth in. Also, refill the empty 14 oz broth can with water and throw that in too (twice or three times if you want it more soupy). Bring to a light but steady boil and let it all get happy and cooked all the way through for at least 30 minutes...



Then dice up some potatoes and toss those in and bring it back up to a boil. 


Then cook at low to medium heat until the potatoes are soft (about another 20 minutes or so), then make some breadsticks or whatever you want with it and serve very hot....


It’s sooooooooo yummy and is great comfort food during a never-ending winter.



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