This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own.

Ingredients

6 serv.

defatted beef roast↗1 1⁄2 lbs
cut in 3/4 in. chunks
olive oil↗2 tablespoons
salt and pepper
to taste
large onion1
about 2 cups, coarsely chopped
garlic cloves↗2
minced
thyme↗1⁄2 teaspoon
red wine↗1⁄4 cup
low sodium beef broth↗3 cans
(14 ounce)
hoisin sauce or low sodium soy sauce1 tablespoon
bay leaf↗1
broken in half
carrots↗3
cut into 1/2-inch slices (1 1/2 cups)
red potatoes↗3
cut into 1' cubes (3-4 cups)
frozen butter beans↗1 1⁄2 cups
green beans↗1 1⁄2 cups
frozen corn↗1 cup
cup frozen green pea↗1
ounces diced tomatoes, drained (optional)14 1⁄2
tablespoons cornstarch↗2 1⁄2

Step-by-step instructions

1
Dry meat chunks and season with salt and pepper.
2
Brown in olive oil, in 2 batches, remove from pot and set aside.
3
Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
4
Deglaze pot with red wine.
5
To pot, add beef broth, hoisin or soy sauce and bay leaf.
6
Cover pot and simmer about 2 hours or until meat is fork tender.
7
Remove 1/4 cup of the broth and set aside.
8
Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
9
Simmer until vegetables are tender, about 30 minutes.
10
Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
11
Adjust seasonings to taste.

Source: food.com

Original recipe ↗

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