Takes 2 hours to make. This does take a lot of time to chop and slice vegetables, but I make a big pot and put several container in the freezer. Also, I just use 1 lb. of stew meat because we don’t eat a lot of red meat, so to make the stew “beefier” like a traditional beef stew would be you would need to add another 1 lb. of meat.
2 Tbsp. Extra Virgin Olive Oil
1 lb. stew meat
9 medium organic carrots, sliced
6 stalks organic celery, sliced (optional)
1 cup diced onion (1/2 onion)
10 medium organic potatoes, peeled and cut into bite size pieces
2 teaspoons salt
1/4 teaspoon black pepper
Heat oil in large pot – 5 quarts or larger. Add stew meat cut up into small pieces. Cook in oil until browned over medium – high heat. Add 7 cups water, salt and pepper. Heat to boiling and cook gently for 30 minutes. Meanwhile slice carrots. I use a mandolin slicer using #3 guard. Chop onion. After 30 minutes add carrots and onion. Cook for another 30 minutes. During this time, peel and cut up the potatoes, then add after 30 minutes. Cook until potatoes are tender. To thicken the stew use a potato masher and mash into the stew a few times until the desired consistency is reached.
Serve with warm bread of your choice. Pictured below isOats Gluten-Free Mini-Loaf that I make just before the stew is ready to eat! Click link to see recipe.