Beef Stew

Name: Beef Stew
Ingredients: 2 pounds Beef Stew Meat; 1 pound Sausage; 5 whole Red Potatoes; 1/2 bags Frozen Carrots; 1/2 bags Frozen Corn Kernels; 1/2 bags Frozen Green Beans; 2 Tablespoons Worcestershire; 2 Tablespoons Red Wine Vinegar; Salt And Pepper, to taste; 1 cup Water; 1 Tablespoon Basil; 1 Tablespoon Oregano; 1 Tablespoon Thyme; 1 Tablespoon Rosemary; 2 Tablespoons Chili Powder (optional); 1 whole Onion, Diced; 3 Tablespoons Garlic

17 ingredients

6 steps

Ingredients

2 pounds Beef Stew Meat
1 pound Sausage
5 whole Red Potatoes
1/2 bags Frozen Carrots
1/2 bags Frozen Corn Kernels
1/2 bags Frozen Green Beans
2 Tablespoons Worcestershire
2 Tablespoons Red Wine Vinegar
Salt And Pepper, to taste
1 cup Water
1 Tablespoon Basil
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Rosemary
2 Tablespoons Chili Powder (optional)
1 whole Onion, Diced
3 Tablespoons Garlic

Directions

1

In a cast iron dutch oven, brown the stew meat. Once the meat is completely browned, add the sausage (I use sweet italian sausage). The sausage can be links or ground, whatever you prefer.
2

While the sausage is cooking with the stew meat, add in the herbs, spices, onion and garlic. Depending on your mood, you can add more or less of each of these. I generally eyeball most of this and taste as I go along to see what I need to add or get rid of.
3

After the sausage is cooked, add in the Worcestershire, vinegar, and water (again, eyeball the amounts). Let the meat simmer on medium-low to low depending on your stove and cook for 2 hours.
4

Next add the potatoes. I cube mine and leave the skins on. After thirty minutes, add the vegetables. Your pot will be pretty crowed but once the vegetables start cooking, it won't be so bad.
5

Cook until the veggies and potatoes are done.
6

Serve either by itself, or garnished. I like to put cheese on mine or sometimes, sour cream.