Monday, September 29, 2008

Opal's Beef Stew

2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 tablespoon oil
1-1/4 cups beef stock (could be beef bouillon cube w/water)
2-1/2 cups cubed potatoes
2 cups sliced carrots
1/3 cup chopped onion
1/4 cup chopped/diced celery
1 garlic clove minced
4 cups tomato juice - Don't add this until you add the vegetables
1 bay leaf
1/2 teaspoon chopped fresh thyme (can be omitted)

Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hour), add the remaining ingredients. Cook over medium heat for 30 to 45 minutes. Remove bay leaf, serve with crackers or corn bread.

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