Rich Beef Stew

A perfect dish for the time of year when things are cooling down, and fall vegetables are plentiful and fresh.  I chopped everything coarsely in my stew, but you could make things smaller if you want to speed up the cooking time a bit.  However, the meat does need over an hour to simmer to allow it to soften and gain a lovely flavor and texture, so make this when you have a couple hours on a chilly afternoon or evening.  All the kids enjoyed this stew, happily digging into over-sized chunks of vegetables, too!  Delicious with homemade sourdough rolls, biscuits, wholesome bread, or crackers. Enjoy!

Delicious Vegetable-filled Beef Stew

Colorful organic vegetables fill this beef stew. 

Rich Beef Stew
Serves 6

Heat over medium-high heat:
2 Tbsp olive oil

Add and cook until meat is browned on all sides:
1-2 lbs stew beef (large pieces) (I tend to use closer to 1 lb, because I like less meat/more veggies)

Add, then simmer, covered, 1 1/2 hours: you'll need to bring the pot to a boil over medium-high heat, then lower heat to a simmer)
2 cups water
1 onion, diced
1 - 2 cloves garlic, diced
1 Tbsp Worchestershire sauce
1/2 tsp pepper
1/2 tsp paprika
1 tsp salt

Add and simmer, covered, ~35-45 minutes, until vegetables have softened:  (you'll need to bring the pot to a boil over medium-high heat, then lower heat to a simmer)
2 cups hot water
1 tsp salt
1 tsp beef bouillon paste (make sure it's GF)
2 large tomatoes, chopped
4-5 small potatoes (thin peeled), chopped
2 carrots, sliced
1 parsnip, diced
1-2 stalks celery, sliced
1/8 - 1/4 cup fresh parsley, chopped

Beautiful veggies - potatoes, carrots, parsnips, celery

Colorful tomatoes & parsley

Once vegetables are softened, if you want a thicker stew, mix together in a small bowl:
1-2 Tbsp cornstarch
1/4 cup water

Mix into simmering stew, and allow to cook 1-2 minutes, until thickened, stirring regularly.  You can adjust at this point if it's still not as thick as you'd like it.  Serve & Enjoy!