2 pounds beef stew meat cubed (I usually use a full roast. Buying a roast is usually less expensive than pre-cut stew meat)
1 Tablespoon oil
1 large onion, chopped
2 cups water
2 cups beef broth or beef stock
1 cup tomato sauce (or 1 small can)
1 diced tomato
1 Tablespoon salt
1 Tablespoon pepper
1 clove garlic, minced
6 carrots, peeled and cut into bite sized chunks
6 potatoes, peeled and cut into bite sized chunks
1 ½ cups cut green beans (or 1 can cut green beans)
1 can sweet cornel corn (optional)
1/4 head of fresh green cabbage, rough cut (optional)
½ cup cold water mixed with ¼ cup flour (Used at end to thicken the stew)-substitution: ½ packet of brown gravy mix
Stovetop: In deep large quart pot, brown beef cubes until all sides are browned. Add water and beef stock to meat. Add salt, pepper, and garlic. Simmer for 30-45 min. Simmer beef longer if you have a tougher cut of meat.
Add diced tomato, tomato sauce, onion, carrots and potatoes. Continue to simmer for 2 ½-3 hours. Add fresh cabbage, corn and green beans the last 20-30 min of cook time. I usually add when my potatoes are just shy of being cooked through. Serve and enjoy!
This recipe is also great for the crockpot! After browning the meat, I add everything (except the corn, cabbage, and green beans) to the crockpot and cook on low for about 5 hours. I add the last ingredients about an hour before I plan to serve dinner.
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