I love my mom’s Hearty Beef Stew. The steak is so tender, it practically melts in your mouth. This stew is loaded with steak, potatoes, and veggies in a rich savory broth.
My mom would make her Beef Stew it all the time during the fall and winter. My favorite was when she would put it in a big tupperware bowl and bring it on camping trips. It heats up great! You can even freeze it in Ziploc bags and keep it for weeks!
To make this recipe even EASIER — instead of using steak, use your leftover Sunday roast! It tastes just as good and it is a great way to use up leftovers!
- 2 Lbs steak cubed
- Tabasco sauce to taste
- Worcestershire sauce to taste
- salt and pepper to taste
- 1 medium onion chopped or diced
- 3 cloves garlic minced
- 3-4 c. beef broth
- 2 large potatoes cleaned and cut into large cubes
- 3-4 carrots peeled and cut
- 1/2 c. frozen corn
- 1/2 c. frozen peas
- 1/2 c. tomato juice or to taste
- cornstarch optional
- Braise beef in oil until just brown on all sides (turning only once if possible).
- Add Tabasco, Worcestershire, and salt and pepper to taste.
- Add onions and saute until onions become clear.
- Transfer to a *large pot and add beef broth, potatoes and carrots.
- Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
- About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.
- Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
- *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.