Judy's Recipe

HEARTY BEEF STEW

Category: main entrees

prep time: 35 minutes
cook time: 2-1/2 hours
servings 8
preheat oven 375 degrees

3 lbs. beef cubed 2 inch pieces (low fat good cut)
1 teaspoon seasoning salt
1 teaspoon cumin
olive oil
3 bay leaves
2 cloves garlic
1 medium sweet onion chopped
12 oz. salt pork
1 cubanelle pepper chopped
3 stalks celery chopped
2 sprigs thyme
1 teaspoon english mustard
2 teaspoons tomato paste
3 cups beef stock
2 lbs. baby peeled carrots
1/2 stick butter
16 oz. package mushrooms cleaned and quartered
1 cup water
2 lbs. red creamer potatoes small
handful of cilentro
1/4 cup red wine vinegar

Brown beef in dutch oven with olive oil on top of stove medium to high heat. Just enough to brown meat. Add seasoning salt, cumin. Take meat out of pan add onion, celery, bay leaves, garlic, cubanelle pepper and thyme. Sweat it down. In a separate pan boil salt pork for 10 minutes rinse it well. Add meat back to the pan with the onions. Slice salt pork into match stick size. Add english mustard. Stir it in. Add tomato paste. Stir well. Add beef stock, red wine vineagar and water. Stir well. Add baby carrots. Place in oven 2 hours or until carrots are done. 375 degrees. About 1/2 hour before stew in is done begin boiling potatoes in a pot of water. While that is cooking saute mushrooms in butter drain off butter when done. Pull stew out of oven place on stove top medium heat. Add mushrooms to stew. Stir well. Add potatoes cook for 5 to 6 minutes. Skim off any fat on top of stew. Chop handful of cilentro place in stew. serve and enjoy.