Beef Stew
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-022 (Beef Stew), public domain. Scaled from 100 portions to 6 servings; flour-and-water thickener converted to a cornstarch slurry at half the flour amount.
A slow-simmered beef stew with carrots, celery, onion and potatoes in a tomato-tinged broth, thickened at the end so every bowl is hearty.
Category: MainsServes: 6Time: 135 minComplexity: 3/5
Why this complexity: flour thickener converted to cornstarch slurry; long simmer for tender beef.
Ingredients
- 800 g lean stewing beef, cut into 2.5 cm cubes
- 450 ml water
- 425 g canned diced tomatoes, drained
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1 bay leaf
- 400 g carrots, sliced
- 225 g celery, sliced
- 180 g onion, cut into wedges
- 550 g potatoes, peeled and cut into chunks
- 1 tablespoon cornstarch stirred into 90 ml cold water
Method
- Put the beef, water, tomatoes, salt, pepper, garlic powder, thyme and bay leaf in a large heavy pot. Bring to a boil, cover, and simmer gently for about 1 hour 40 minutes until the beef is nearly tender.
- Add the carrots, cover, and simmer 15 minutes.
- Add the celery, onion and potatoes. Simmer about 20 minutes more until all the vegetables are tender.
- Fish out and discard the bay leaf.
- Stir the cornstarch slurry, pour it into the stew while stirring, and cook about 5 minutes until the broth thickens and turns glossy. Serve hot.
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