As colder weather approaches, a cozy beef stew is sure to warm you and your family. This recipe was passed down from Shauna's grandmother. Grandma Lillian is known for her meat and potato dishes. Laurel Oak Farm pasture raised chuck roast or stew meat adds to the heartiness of this dish.
4 stalks of celery, sliced Salt and Pepper to taste
2 lg. Onions, diced 1 1/2 lbs. Cubed beef/stew meat
1 clove of garlic, minced Beef broth or water (to cover meat)
4 to 5 potatoes, chunked 2 T. Paprika
4 carrots or equivalent, chunked 2 T. Flour
Mix the flour and paprika. Coat the meat with the mixture. Put some oil in your pan. Brown the coated beef. Add the celery, onions, and garlic. Cook 3-5 minutes. Add the broth or water covering the meat. Add salt and pepper. Cook on top of the stove, cover with a lid for 1-2 hours. Add potatoes and carrots. Add water or broth as needed. Continue cooking until vegetables are soft. May be thickened with 1 Tablespoon of cornstarch in cold water. Bring stew to a boil, add cornstarch mixture. Stir constantly until stew broth is clear and thickened. Makes 6-8 servings.
Note: Adapting for Instant Pot: Using the browning tool to do the first 5 steps.
Add the water, salt, pepper and vegetables. Cook for 30 minutes. When the cooking is done, use the browning tool to boil the mixture and thicken adding the cornstarch and water.
Alter the ingredients to suit your taste. Some use less onion.