Hearty, home cooked, full of flavor, and a great weeknight meal. This one will have your family singing for seconds!
Full time 1 hour
1 lb. stew meat
28 oz. beef stock (two small cans or 1 large can)
2 white potatoes, diced
1 large white onion, diced
1 bunch celery, diced
2 cup baby carrots, diced (or 4 large carrots sliced)
1/2 cup frozen or fresh peas
1/2 cup frozen or fresh corn kernels
1/4 cup butter
*salt and pepper
In a dutch oven or heavy bottom pot, place white onions and turn heat to medium-high.
When onions begin to sizzle place, 3 tbsp of butter into the center or pot. Cook 5-8 minutes or until softened.
Add in celery and carrots, cook 10 minutes to soften. Giving a good stir every few minutes.
Salt and pepper to you taste. You will be adjusting as you go.
Add in potatoes and cook 10 minutes.
Add in stock and bring to a boil. Allow to boil while getting meat ready.
In a saute pan melt remaining butter over medium-high heat.
Add in stew meat and brown evenly on both sides.
Q&A:Why do I do this in a separate pan? A few reasons first adding meat directly to pot will give meat a squishy texture and the sides will not pre-cook. Second this will avoid excess oils that may come out during cooking process. Third browning meat in the dutch oven and then removing it to start at the onion phase make the meat tough as it cooks, cools, and then cooks again.
Season lightly with salt and pepper and then add browned meat into the boiling stew base.
Lower temperature to medium, cover, and cook 20-25 minutes or until potatoes can be pierce with a fork.
Add in peas and corn, taste to adjust seasoning if needed. Let cook 5 minutes or until peas and corn are hot.
Ladle generous portions into bowls and serve with bread, cheers!