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Cowboy stew
Make this stew ahead of time for a hearty lunch that will keep on giving.
SERVES
4
TO
6
Ingredients
- 900 gram chuck steak cut into 1 centimeter cubes
- 2 tablespoons flour
- 2 tablespoons butter
- 1 large onion, finely minced
- 1 clove garlic smashed
- 1 good sprig of thyme
- 2 bay leaves
- 8 new potatoes (mini) quartered
- 415 milliliter can of organic crushed tomatoes
- 1 teaspoon each of dried garlic, dried onion, black pepper
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1 teaspoon dried parsley
- Salt and pepper to taste
Directions
- Season the steak with salt and pepper, then coat with flour.
- In a soup or stew pot, melt the butter over medium-high heat. Saute the steak until golden brown.
- Add the onion, garlic, potatoes, tomatoes, bay leaf, thyme and dry spices. Bring to a simmer add the soy sauce, Worcestershire sauce and the water. Simmer uncovered, until the potatoes are cooked.
- Add the peas and carrots and dried parsley. Serve.
