So far, I'm pretty pleased with my beef stew recipe.
2-4 lbs. Cubed Beef (depending on how much you like beef)
1 Bag of Potatoes (5lbs)
1/2 lb. Carrots
1 Onion, diced
1 lb Button Mushrooms
1/2 Head of Cabbage
Water or Broth
Sour Cream (Optional)
- Coarsely chop ingredients
- Mix in a stock pot
- Cover with water or broth
- Bring to a boil
- Skim off froth (optional)
- Reduce heat and simmer for 2-6 hours
- Serve with a dollop of sour cream on the top.
Season sparingly, like turkey stock, the seasonings will intensify over time while being stored. The first time I made it, I made it as salty as I wanted it that day. Now when I thaw some out from our frozen jars, it is super salty. The sour cream is a good balancer for things like that.
We both really like this recipe, but I would much rather have fried or stir fried cabbage than boiled cabbage. I love the broth I get from this stew, and I always save some in a jar so I can have extra broth when we heat our frozen jars up. With the sour cream on the top I give it a 5. Without the sour cream, I give it a 4. TC says, "I like it. It's good." He gives the fresh stew a 5 and the reheated stew a 4.