Aunt B’s Beef Stew
I made this wonderful Beef Stew last night using my
Cast Iron Dutch Oven
on the stove top. I'll be honest with you. I made one mistake last night. I used a teaspoon when making my slurry to thicken the stew instead of a tablespoon. Thick or not it tasted wonderful.
Ingredients:
2 to 2 ½ lbs Beef for Stew
2 to 3 tbsp Oil for browning meat
2 cups Beef Broth
3 lg Potatoes cut into cubes (not too
small)
3 lg Carrots sliced
1 lg Onion
8 oz Whole Mushrooms halved
14.5 oz can Petite Diced Tomatoes
2 tsp Worcestershire Sauce
1 tsp salt
½ tsp pepper
2 tbsp cold Beef Broth for thickening
2 tbsp Cornstarch
Directions:
Brown the meat with the oil just enough to brown the
outside. Don’t overcook the meat or it will be tough and hard to chew. Add the broth, potatoes, carrots, onion,
mushrooms, diced tomatoes, Worcestershire sauce, salt and pepper. Let it simmer until the potatoes are just
tender in the center. Mine took about 30 minutes. You don’t want to overcook
the potatoes because they will turn to mush. With the 2 tablespoons of the cold
beef broth stir in the cornstarch making slurry, slowly stir that into the stew
to thicken. Bring it just up to a boil, stirring constantly until it thickens.
Not any longer, because then the starch breaks down and thins out. If you can’t
do cornstarch due to allergies then try Tapioca Starch instead.
