Beef Stew

My family loves stew.

 With the cooler weather here in Southern California, it was time to get a pot of beef stew going.

I think this will easily serve 8 to 10 people.

Ingredients:

2 to 3 pounds of lean stew meat or chuck roast

3 cloves garlic

1 (14 oz.) canned tomatoes

4 carrots, cut into bite-sized pieces

4 celery ribs

1-1/2 cups chopped leeks

4 potatoes, chopped

2 sweet onions, chopped

1/2 cup red wine

1 cup frozen peas

optional spices: 2 bay leaves and a pinch of thyme, rosemary, oregano, or sage

salt & pepper

2 teaspoons worcestershire sauce

2 tablespoons cornstarch mixed with 1/4 cup water

I used two packages of stew meat, but for our tastes, it was a bit too much meat--you can adjust the quantities for your tastes.

Cut the meat into bite-sized pieces.

I don't put any oil in the pan--I heat up the pan and put the meat into it to sear--then turn the meat over & stir when it's seared on one side.

Add the garlic.

Add 1/2 cup red wine.

And a can of stewed tomatoes and 2 teaspoons worcestershire sauce.

Simmer on low heat for 90 minutes.

The meat cooks well in the crock pot, too.

Chop your vegetables.

If you want the leeks to dissolve into the stew, add them when the meat first starts simmering--or add them with the rest of the vegetables.

Add the vegetables and simmer for 25 minutes or until the meat is soft and vegetables are done.

Bring the pot back to a boil and add the cornstarch and water, a little at a time, stirring until the mixture thickens.

Then add 1 cup frozen peas, simmer for 5 minutes more.

Season to taste with salt and pepper.

Itadakimasu!

***

I've been doing a lot of craft shows lately.

Last weekend we went to San Leandro for Eden's Holiday Craft Show by Asian Accents.

My friends Daniel and Cynthia of Clayvision were there with their cute charms, bracelets, ornaments and food journals.

Saimin.

Bento.

Sushi.

Breakfast.

At one of the other craft shows, their son Cameron played in the car with Dixie.

He likes it when he talks to Dixie and she wags her tail.

This is Cameron just last year in San Leandro.

He's grown so much in a year!

Just last year, Daniel & Cynthia's little one was playing with my little one.

They played again together this year, but this time I didn't get any photos--big mistake.

Time goes by fast.

Take a lot of photos.

***

Ingredients:

2 to 3 pounds of lean stew meat or chuck roast

3 cloves garlic

1 (14 oz.) canned tomatoes

2 teaspoons worcestershire sauce

4 carrots, cut into bite-sized pieces

4 celery ribs

2 cups chopped leeks

4 potatoes, chopped

2 sweet onions, chopped

1/2 cup red wine

1 cup frozen peas

optional spices: 2 bay leaves and a pinch of thyme, rosemary, oregano, or sage

salt & pepper

2 tablespoons cornstarch mixed with 1/4 cup water

Cut the meat into bite-sized pieces and sear in a hot pan. 

Add 3 cloves garlic, 1/2 cup red wine, 2 teaspoons worcestershire sauce  and canned tomatoes and simmer for 90 minutes on low heat. Add optional spices if desired.

Add vegetables, except peas, and simmer on low for 25 minutes until the meat is soft and vegetables are done.

When vegetables are done, bring the pot back up to a boil and add the cornstarch and water, a little at a time, stirring constantly until the mixture thickens.

Add the peas and simmer for 5 minutes more or until peas are done.

Season with salt and pepper.