Last Night’s Dinner
While stews are typically a comfort food for the cold nights of winter, it has still been pretty cold out so we really were craving a hearty, comforting meal on a rainy night. This recipe is easy and quick and makes a big batch so you have leftovers for lunches!
- 1 lb stewing beef
- 3 tbsp. vegetable oil
- 3 celery stalks – chopped
- 1 onion – chopped
- 5 potatoes – cut into 1 inch pieces
- 1 small bag of baby carrots
- 8 cups of water
- 4 tbsp. beef bouillon or 4 beef bouillon cubes
- 4 tbsp. four
- 8 tbsp. water
- Salt and Pepper to taste
Heat 2 tbsp. of the oil in a large soup pot. Add the beef and cook until it is brown on the outside but still pink in the middle (about 5 minutes). Remove the beef and set aside.
In the same pot, heat the remaining 1 tbsp. of oil. Add the celery and onion and cook for 3 minutes. Carefully pour in 8 cups of water and add in the potatoes, carrots and beef bouillon. Bring to a boil, then reduce heat and cook until potatoes and carrots are soft (your preference). Add in the beef and continue cooking for another 5-10 minutes.
When the vegetables and meat are cooked to your liking, whisk together 4 tbsp. of flour and 8 tbsp. of water. Slowly pour the flour mixture into the soup while stirring to prevent lumping. Cook until the stew thickens to your desired consistency.
Dish and season with salt and pepper to taste.
|Ingredient||Where purchased||Approximate Cost|
|Stewing Beef||Had in freezer||6.78 when purchased at No Frills|
|Potatoes||Giant Tiger||1.00 / 5 lb|
|Carrots||Had in Fridge||1.00 when purchased at No Frills|
|Beef Bullion||No Frills||2.97|
*oil, onion, flour, bouillon are all pantry items I had at home.
For 10 servings – cost per serving is $1.27.