Stewing the beef

Winter is such a great time for stews. You have tons of vegetable to choose from and there is such a special cozy comfort that you get digging into a steaming bowl of yummy stew in a chilly night. I have been meaning to make one for a while but usually when I come back home it is usually too late to invest in the two hours needed to make a proper stew. Last week when I got a chance, I grabbed it. Hubby came back late after a long day at work and too see his face when he dug into the bowl was the best complement I could have gotten. Since he has marked it an A I feel ready to share this experimentation with the rest of the world. So here is my concoction

Comforting Beef Stew
Serves 4

Beef (boneless cut into cubes) - 300-500 grammes
Carrot (cut into 1" chunks) - 2 cups
Celery stalk (cut into 1" cubes) - 1 cup
Potato (cut into cubes) - 1 1/2 cups
Turnip (cut into bite size cubes and par boiled) - 1 1/2 cup
Peas - 1 cup
Cauliflower (Cut into bite size florets) - 1 1/2 cups
Worcestershire sauce - 1 tablespoon
Chilli powder - 1/2 teaspoon
Mixed dried herb - 1/2 teaspoon
Onion (cut into wedges) - 1 cup
Ready prepared soup (either mushroom or vegetable) - 1 can
Water - 1 to 1 1/2 cups
Salt (to taste)
Olive Oil - 3 tablespoons

Heat 2 tbs oil in a pan. Add the potato and sauté for about 2 minutes until they turn a bit brown. Remove from the pan and set aside.

Heat remaining 2 tbs oil in the pan and brown the meat along with the celery stalks. When the meat is browned, add the potatoes, onion, Worcestershire sauce, chili powder, dried herb, salt, turnip, the prepared soup and 1/2 cup water. Cover and bring to a boil.

Lower the heat and simmer for about 45 minutes. Stir occasionally to prevent it from sticking at the bottom.

After 45 minutes add the remaining ingredients along with another 1/2 cup of water. Check the salt to make any adjustments. Cover and simmer for another 45 minutes. Stir the contents gently occasionally. If the stew becomes too thick add 1/4 cup water at a time.

By this time the potatoes would have completely melted thickening the stew. The meat should be very tender but not falling apart.

Remove from heat. Serve steaming hot with nice bread or dinner rolls or mashed potatoes. Works well with buttered or plain rice as well

Enjoy!!!!!

Note: A pot with a heavy bottom works the best since it requires slow cooking.