What you'll be getting:

Beef Stew

Per Serving

100 g cubed beef 

100 g veggies (carrots, onions, celery tossed in beef fat rendered from stewing meat) 

​1 c broth (beef broth, fines herbes, onions, garlic, salt, pepper) 

1/4 c peas 

1/2 c thickening liquid (beef broth, nutritional yeast, flour*) 

*GF AP flour used for GF diets

Equipment needed: pot large enough for all servings

 

Start heating up your pot, when hot, add the veggies. Cook for 5 minutes on high heat. 

After the veggies have cooked for 5 minutes, add the beef with broth. 

Strain the potatoes and add them after the beef. Add 1/4 c of water per serving, you can use the water that the potatoes are soaking in, and discard any left-over liquid. 

Cover the pot with a tight-fitting lid and set a timer for 20 minutes. Lower the heat to a medium-high setting. (I cooked between 7 and 8)

When the timer goes off, add the peas. Set a timer for 5 minutes. 

Add the thickening liquid after the timer goes off and cook until broth begins to thicken. 

This broth will not become super thick. If you like thick, gravy-style stew you can add 1-2 T of flour to the mixture. 

From start to finish this dinner takes about 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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