Beef Stew

Today I made beef stew. My own recipe...that I concocted today. Here's the thing: Melody requested that if I was going to make beef stew, that I don't make it with a thick gravy base. She has had a version of beef stew at a restaurant called "Howard's" in Colebrook, New Hampshire that she absolutely LOVED. So, today, I tried my hand at making a beef stew that comes as close to "Howard's" as possible!
After trying her first bite, she said that mine is better because it is homemade....what a compliment! (to tell the truth, I usually don't like beef stew...probably because of the thick gravy base!!...But this time it was a winner!)


Here's my recipe:

2 lbs chuck beef for stew, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 Tablespoon italian seasoning (or a mix of oregano, basil, thyme and rosemary)
1 large onion, sliced
1 Tablespoon shortening or oil for browning
2 Tablespoons tomato paste
3 cups of beef broth
4 potatoes, chopped into 1/2 inch cubes
1 16 oz bag of mixed vegetables


~Season beef with salt, pepper, garlic powder and italian seasonings.
~Melt shortening in a 6 quart pot on stove top. Add onion slices and cook until tender and translucent.
~Add beef and brown on all sides.
~Add tomato paste...cook for 2-3 minutes.
~Carefully pour beef broth into pot.
~Bring to a boil and then lower heat to simmer.
~Simmer for 3-4 hours.
~Add prepared potatoes and frozen vegetables, cook over medium heat until potatoes are tender...careful not to boil...check frequently to make sure it's not sticking to the bottom of pot.

Serve with bread. Serves 8.

*Rachel, you could use stewing venison in place of the beef...I am sure that would be spectacular! Also, for two people, just cut all the ingredients in half...then you could have leftovers for lunch or another dinner!