Our Favorite Beef Stew
The real trick to this beef stew is that it is made with leftover roast beef and gravy. Using leftover roast is not only economical, but it also saves about an hour of cooking. However you can certainly make this stew with fresh stew meat and gravy, and I will tell you how in this recipe. This also happens to be gluten free.
The original recipe calls for peas and not green beans. Mom hates green beans, I hate peas, and you can decide which if any green veggie works for you.
1 pound cubed cooked beef roast (about 1 inch pieces) OR 1 pound fresh stew meat
4 cups leftover gravy OR
4 cups water
1-2 Tablespoons beef base
2 Tablespoons corn starch
1 medium onion chopped
1 large carrot chopped
2 potatoes cubed to 1 inch pieces
¼ cup frozen peas, green beans or mushrooms
If you are making this stew from leftovers, take all your chopped veggies and put them in a microwave safe bowl. Add about ¼ cup of water and 1 teaspoon salt. Microwave for about 4 minutes or until the potatoes are not quite tender. Meanwhile warm your gravy and beef in a large pot. Add the veggies and cook until warmed through add the peas, beans and/or mushrooms just a couple minutes before serving. With this method your stew will be ready in about 20 minutes, just long enough for the biscuits to finish baking.
If you are starting with raw meat:
In a large pot over medium high heat, warm a couple tablespoons of olive oil. Add the stew meat along with 1 teaspoon salt and ¼ teaspoon pepper and 1/8 teaspoon garlic powder. Cook just long enough to brown the meat, and then remove it from the pan.
Dissolve your beef base in 2 cups of Warm water and pour into your hot pot. Stir briskly, scraping the bottom of the pan. Reduce heat to medium and add your cornstarch dissolved in another 2 cups of Cold water.
It is important you put your cornstarch into your measuring up first and the cold water over top of it or you will get lumps!
Stir until the gravy starts to become thick. If you feel like it needs a little more flavor add a little more beef base. If it is not thick enough add another tablespoon of cornstarch dissolved in ¼ cup water.
Add the potatoes, onions and carrots and stir occasionally until the gravy is bubbly and the potatoes have started to soften. Add the beef back into the pot. Allow this to cook for about another 15- 20 minutes or until the potatoes are fork tender. Add your frozen veggies 5 minutes before serving to heat through.
Serve this over homemade biscuits and with a side of cottage cheese (the cottage cheese is a family quirk, you can skip it, but we never do!)
Here is how it goes together: