Chandra's Beef Stew
(Soup if you don't thicken it)
2-1/2 lbs. beef chuck roast cut into chunks
12 oz. whole white mushrooms (or more, or use baby bellas if you like)
3-4 ribs of celery
2-4 medium carrots (they flavor it and you can pick them out if you're on Induction)
1 bag frozen baby onions (12-16 oz.)
some peanut oil for starting the meat to brown
bay leaves, basil, and thyme to taste
about 2 tbsp. beef soup base, or equivalent in boullion cubes
water (of course)
Brown the meat in a little peanut oil. I like peanut oil because it stands up to high temps without becoming partially hydrogenated or breaking down. While the meat is browning, stir occasionally and meanwhile wash and cut up the veggies.
Cut the mushrooms in halves or quarters, leaving the smallest ones whole. Cut the celery and carrots into 1-1/2" chunks.
When the meat is browned, remove to your stew pot or crock pot and use the same pan to brown the mushrooms. They will get a nice beefy flavor that way.
Add the browned mushrooms to the beef in the stew pot and add water to cover. (If you are doing this in a crock pot, add everything at once and cover and turn it on but otherwise stay with me, we will get there, LOL.) Bring to a boil.
Add the carrots, celery, and onions, cover, and return to a boil. Then add the beef base and herbs to taste.
Simmer for at least an hour or two, adjusting seasonings and/or adding a little more water if necessary. About 1/2 hour before serving, if you are going to thicken it to a stewlike texture, add some not/Starch -- the amount will vary
depending on how much liquid is in your soup at this point.
I served it with some lc pasta, but it is also good by itself or with steamed cauliflower. You could also add some cut green beans while it's cooking.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...
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