Beef Stew

This recipe is very near and dear to my heart - it's one that my mom and I perfected over several years together and has been our family favorite for a long time. Now it has passed on to my family, and Cody and I (and Jack Ethan :) get to enjoy it together too! Here is the recipe from our families to yours.

Beef Stew

2 lbs. beef, cubed
2 cloves garlic, minced
1 medium onion, chopped
1/4 lb. fresh mushrooms, sliced
2 large carrots, peeled & sliced
1 stalk celery, sliced
1 tsp. parsley
1/2 tsp. oregano
1/2 tsp. black pepper
1 can tomato sauce
4-5 cups water (depending on how much you like broth)
1 cube beef bullion
4 potatoes, peeled & cubed
1 cup green beans OR 1 cup frozen peas

Saute meat in 1 Tbsp. olive oil over medium-high heat until browned on all sides, about 10-15 minutes. Add garlic, onion and mushrooms and saute for about 5 minutes. Add carrots, celery, green beans, parsley, oregano, and pepper and cook for 10-15 minutes. Add beef bullion cube, tomato sauce, water and potatoes. Let simmer until potatoes are tender.



Sometimes for a little extra flavor, I add a splash of marsala or red cooking wine. We hope you enjoy - we certainly did!