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Beef Stew

on January 2, 2017

As the weather is cold now I’m again thinking about favorite soups and stews that are great for the slow cooker or just to make a quick dinner.  I hadn’t made a beef stew in a while, but find this a good substitute for my old traditional recipe.

Serves 4

1 pound stew beef (venison works well)–any leaner red meat tenderizes with stewing.

2-3 Tablespoons dripping, butter, or olive oil

4 cups beef broth

2 carrots

1 small onion

1/2 teaspoon garlic powder (1 clove)

1 small rutabaga/swede/turnip (red radishes also work)

1/2 to 1 teaspoon (adjust to your liking) no-carb thickening agent like guar gum, xanthin gum, or Thick-it-up

salt & pepper to taste

Opt:1-2 Tbs of tomato paste, 1 tbs parsley chopped, 1/4 tsp browning agent

Cut up the meat into bite-sized pieces, slice the carrots, dice the onions and rutabaga.

Brown the meat in the fat, then add the onion and cook to soften; add the remaining ingredients–sprinkle the thickening agent over the broth and stir in first before adding. Bring to a boil, then reduce to simmer for 45 minutes. I let stew simmer for a couple of hours which I think improves the flavor. I added all the optional ingredients to my last stew, but it is certainly tasty without them.


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