Beef Stew

This only takes 30 minutes to get started, and then you can put it on the lowest flame on your back burner and forget about it until dinner. Don’t worry if you don’t have all of the ingredients. I made mine today without green pepper, mushrooms or parsley.

Beef Stew (serves 6-8)

  • 2 Tbs. olive oil
  • 2 c. coarsely chopped onion
  • Lawry’s season salt
  • 1 lb. stew meat, cut into bite-sized pieces
  • 28 oz. canned tomatoes, cut into large pieces
  • 2 cloves garlic, minced
  • 1 c. frozen peas
  • 1 c. frozen green beans
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 green pepper, chopped
  • 1/2 lb. mushrooms, quartered
  • 2 medium potatoes, cubed
  • 1 bay leaf
  • 2 Tbs. basil
  • 1/2 tsp. coarsely ground pepper
  • 1/2 c. chopped fresh parsley
  • 1/2 c. red wine
  • additional salt and pepper to taste

Liberally season the meat with Lawry’s season salt, and brown, along with the onion, in the olive oil. Add everything else and simmer for 3 hours. Serve in a shallow bowl, ladled over a fresh biscuit.

One thought on “Beef Stew

  1. Variations on a stew: This afternoon I pulled out a package of beef short ribs, cut the meat off the bones (saving the bones for soup) and proceeded with your stew recipe. I questioned the two tablespoons of basil, unless this is fresh. So I put in one tablespoon of dried basil. I used dried mushroom. I saved the peas to put in for the last 20 minutes so they’d have some semblance of green, and currently have farmer’s market fresh green beans steaming in a steamer inside the stew pot for that same 20 minutes.

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