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BEST BEEF STEW 
4 lbs stew beef
olive oil
1 large sweet potato
2-3 pounds potato
2 large onions
4 carrots
3-4 celery stalks
turnip
1 can corn or 1 can mushrooms
1 large can tomatoes or 1 can tomato paste
4 large garlic cloves
Italian seasoning
fresh thyme and parsley
1-2 bay leaves
Cajun spice, Worcestershire
brown sugar
peppercorns
salt/seasoning salt
onion-garlic powder
flour, corn starch
beef stock
cup ketchup
red wine

Brown (over high heat) 4 lbs of stewing beef dowsed in flour pepper, salt/seasoning salt and Cajun spice using olive oil and butter. Add 2 large onions, sliced, 4 large garlic cloves, sliced after meat is browned.

Use red wine to de-glaze before adding to large pot.

In a large pot, put 3 cups of water and some olive oil. 1 large can of diced tomatoes, 1 can of tomato paste, 1/4 cup (more/less if desired) brown sugar, Worcestershire, ketchup, beef stock, seasonings (onion powder, garlic powder, Italian seasoning, cracked black pepper, thyme, parsley, 2 bay leaves) bring to boil and add browned meat.

Cover and lower heat and stew for 4-90 minutes before serving. Add 1 large sweet potato, turnip, all diced (1 inch cubes). 1 hour prior to serving, add potatoes, and 2-3 tablespoons flour. 45 minutes before serving add 4 large carrots, 1-2 cans of corn, 1-2 cans (or fresh) mushrooms, 2-3 stalks of celery, all diced. 20 minutes before serving add cornstarch (mix with water first) to thicken if desired. Even better the next day after a re-heat!!!

To make an Irish stew use Lamb or Pork. For Cuban stew add Kale, Black Beans, Cumin, Taco seasoning or Goya Sazon and Cayenne.

ENJOY!

Submitted by: D E Caron -Stay At Home Dad
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