Beef stew with chunky vegetables
Serves: 8
Prep Time: 15 minutes
Total Time: 3 1/2 hours
This hearty vegetable stew is easy to prepare and freezes beautifully, so don’t worry if you think it makes too much. Slow simmering means the meat is fall apart tender and rich with flavor. I like to serve this with gluten free cornbread for the full meal deal. Enjoy!
2 – 3 pound London broil, cut into 1 1/2 inch cubes
2 onions, chopped
3 medium carrots, peeled, sliced into 1/2 inch thick discs
3 celery stalks, cut into 1/2 inch thick pieces
3 pounds russet potatoes, peeled and cut into 1 inch chunks
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 can corn, with juice
1 can whole green beans, with juice
1 can stewed tomatoes, with juice
1 can tomato juice
1. Cook Meat & Onions: In a large heavy Dutch oven over medium high heat, cook meat and onions, stirring often, until onions start to soften and meat sweats and is no longer pink on the outside, about 6 minutes.
2. Cook Veggies: Add carrots, celery and potatoes to pot and stir. Cook vegetables and meat, stirring often, until carrots and potatoes soften a bit, about 5 minutes.
3. Simmer Soup: Add salt, pepper, corn, green beans, tomatoes and tomato juice to pot and stir to combine. Bring to a boil, reduce heat to simmer, and cook, stirring occasionally, until soup is thicken and meat is tender, about 2 1/2 to 3 hours. (You may need to add water as soup cooks to keep it at desired consistency.)
4. Serve & Enjoy: When meat is tender and soup is thickened, ladle into soup bowl and let cool slightly before serving. Enjoy!
