Lisa's Beef Stew

This recipe is from the Weber Pandemic Cookbook collection, but I thought I'd add it to the blog so it's easier to find. 

Maureen’s notes: I browned the beef cubes (it was a package of round steak, cut up) with seasoning salt and olive oil in a skillet first, then put it in a larger pot. In the same skillet I fried the onions, celery and carrots. I used 1/2 tsp garlic powder instead of fresh garlic. If you use fresh, add it when the vegetables in the skillet are almost soft. Apparently garlic gets bitter if it’s fried for too long. 

After this I put the contents of the skillet into the pot, along with the beef, and then mixed everything else in as per this recipe.

*I used a can of beef consommé diluted with a can of water (since it’s only 

2 1/2 cups of broth, I didn’t want to waste a big carton).

*I also added some hot sauce — not much for my first time making this. Use your discretion for whatever hot sauce you like (I used the red Canto sauce).

I added the potatoes as it says, about 20-25 minutes before we wanted to eat, with the peas and parsley at the end.

*Also, I used two carrots, two stalks of celery, and two potatoes. You can kind of eyeball it. I had three potatoes peeled, but it would have been too much.

We had French bread with it. We both thought this stew was fantastic! 

2 lbs. stewing beef, cut into cubes

1/2 tsp. seasoned salt

2 tbsp. olive oil

1 1/2 cups coarsely chopped yellow onions

1 cup chopped celery

2 tsp. minced garlic

2 tsp. Herbs de Provence

2 1/2 cups beef broth

2 tbsp. tomato paste

2 tbsp. balsamic vinegar

2 bay leaves

1/2 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1 large potato, unpeeled, chopped

1 large carrot, chopped

2 tbsp. cornstarch

3/4 cup frozen green peas

2 tbsp. chopped fresh parsley

Pat beef dry with paper towels.  Sprinkle beef lightly all over with seasoned salt.  Heat 1 tbsp. olive oil in large, non-stick pan over medium-high heat.  Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned.  Remove from pot and keep warm.  Repeat with the remaining beef and oil.  Set browned beef aside.

Add onions, celery and garlic (may need more oil or add a bit of beef broth to pot, if necessary, to prevent sticking.  Reduce heat to medium.  Cook and stir until vegetables begin to soften, about 5 minutes.  Return beef cubes to pot and stir in Herbs de Provence.  Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper.  Bring to a boil.  Reduce heat to low, cover and simmer for 1 1/2 hours.  Make sure it is a low simmer and that mixture is not boiling or it will burn.

Stir in potatoes and carrots.  Cover and simmer for 25 or more minutes.  Mix cornstarch with 2 tbsp. water until smooth.  Add to stew.  Mix well and continue to cook until stew is bubbly and has thickened.  Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.