Beef Stew

Hearty beef stew with vegetables and rich broth

Ingredients

Ingredients

• 2 pound stew meat
• 2 tbsp vegetable oil
• 2 tbsp black ground pepper
• 2 tbsp garlic salt
• 3 tbsp Worchester sauce
• 2 cups water
• 2 large russet potato diced small
• 3 cloves garlic minced
• 1 bell pepper diced small
• 1 poblano diced small
• 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended
• 2 yellow onion diced small
• 1 container of sliced mushrooms
• 1 stalk of celery, diced
• 3-5 cups water (dependent on soupiness desired)
• 1 can corn
• 1 can okra
• Saltines and shredded cheese for serving

Instructions

1. In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off.
2. Add all the veggies. Add more pepper and salt to taste.
3. Add water as needed (depending on soupiness desired) and all canned ingredients.
4. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes.
5. Serve with shredded cheese and saltines if you have them.

Notes

1. Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.