Just for Susan Beef Stew

Just the best beef stew on earth, or so my family told me. Serve over rice or noodles. It may also be served in a bowl as you would serve soup.

Step: 1

Heat oil in a large pot over medium heat; cook beef in hot oil until browned completely, about 5 minutes.

Step: 2

Pour 4 cups water into the pot; add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours.

Step: 3

Stir potatoes, carrots, celery, and onion into the water; cook until all vegetables are tender, about 30 minutes.

Step: 4

Whisk cornstarch into 2 tablespoons water; stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.

Per Serving: 444 calories; protein 22.7g; carbohydrates 38g; fat 22.5g; cholesterol 62.6mg; sodium 123.1mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.