Here is a recipe which I adapted to fit my own taste. The original recipe appeared in
“Dysart’s Cookbook”, from Dysart’s Truck Stop which is located in Bangor, Maine.
1 lb. stew beef, cut into 1” cubes
1 Tbsp. olive oil or butter
1 small onion, chopped
2 medium carrots, cut into 1” pieces
2 medium parsnips, cut into 1” pieces
1 stalk celery, cut into 1” pieces
2 large potatoes cut into 1 ½” pieces
2 cups chicken broth or stock
2 cups beef broth or stock
½ tsp salt or more to taste
1/8 tsp black pepper or more to taste
Heat oil or butter in large pot or Dutch oven. Add beef and onions and cook, stirring occasionally, until beef is brown, about 15 minutes. If this gets too dry before the beef is brown, add a little stock.
When beef is browned, add the rest of the broth/stock, all the other vegetables, and salt and pepper. Heat until boiling, then reduce heat to low, cover and let simmer until beef is almost tender, and until all vegetables are tender, about 2 to 2 ½ hours. Add additional salt or pepper if needed, to taste.
Variations: • add 1 bay leaf if you like the taste of bay
• substitute turnip for parsnip if you prefer
• substitute more carrot for parsnip if you prefer
• omit out potato if you want to reduce starch content
This recipe is easily multiplied and freezes well. I freeze it in one or two portion sizes and defrost when needed.
OPTIONAL: To thicken: mix ½ cup cold water and 2 Tbsp flour in a bowl. Gradually stir into the beef stew. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce to low heat, serve immediately.