Grandmas Beef Stew

28 ingredients
12 steps

Ingredients

  • 15 ounces round steaks
  • salt and black pepper
  • 2 tablespoons olive oil, divided
  • 1 large onion
  • 3 large carrots
  • 9 celery ribs
  • 5 cremini mushrooms
  • 1 1/2 large red peppers
  • 1 1/2 cups chopped cauliflower
  • 1/2 cup chopped green beans
  • 4 garlic cloves
  • 2 large fresh tomatoes, chopped
  • 1 (12 ounce) can no-salt-added corn
  • 5 red new potatoes, halved or 5 red new potatoes, quartered
  • 1 (28 ounce) can no-salt-added diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon kosher salt
  • 1 teaspoon cocoa powder
  • 1 teaspoon allspice
  • 1/4 teaspoon cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon low sodium soy sauce
  • 3 tablespoons ketchup
  • 1 (6 ounce) can tomato paste
  • 1/4 cup fresh peas or 1/4 cup frozen peas
  • 3 1/2 tablespoons Signature Secrets culinary thickener

Directions

  1. 1
    Cube the steak and season well with salt and pepper.
  2. 2
    Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
  3. 3
    Add the steak and brown on all sides. Remove to a plate.
  4. 4
    Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
  5. 5
    Cook, stirring, for about 15 minutes, until they begin to soften.
  6. 6
    Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
  7. 7
    Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
  8. 8
    Bring to a boil, then reduce heat to a simmer and add back the beef.
  9. 9
    Partially cover and cook, stirring every hour or so, for 3 hours.
  10. 10
    Cover the pot completely and cook, stirring every hour or so, for 3 hours.
  11. 11
    Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
  12. 12
    Taste and add salt and pepper as needed.

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