Just what the title says… Serves 2-3.
Ingredients:
- 1 Pound stew beef
- 3 Teaspoons vegetable oil
- 2 Cups beef stock
- 8 Ounce apple juice (or 1 tablsepoon brown sugar)
- 1 Teaspoon Worcestershire sauce
- 1 Clove garlic, smashed or minced
- 1 Medium size onion cut in half. 1/2 minced, the other half chopped in 1 inch pieces.
- 1 Bay leaf
- 2 Carrots sliced in rounds
- 2 Stalks of celery sliced
- 1 Medium new red or white potato chopped in bite sized pieces
- Salt & Pepper
Directions:
Cut the stew beef in bite size pieces. If you are planning to eat the stew out of a bowl, cut into smaller spoon size pieces. If you plan on serving over Yorkshire puddings, like in our image, then leave a little larger. Dry the meat with paper towels. In a medium stock pot, heat 1 teaspoon of oil and add half the meat. Brown on all sides. Remove from the pan and repeat with next batch of beef. Remove from the pan when browned.
Heat the last teaspoon of oil and add the minced onion. Sauté until soft. Add the chopped garlic and cook for 1 minute. Add back the meat (and any juice they may have released) into the pan. Add the stock, bay, Worcestershire, apple juice and some salt and pepper. Simmer at just about the boil for 60-90 minutes. Add the rest of the onion, celery, carrot and potatoes and cook for 30-40 minutes longer or until vegetable are tender.
Serve in bowls with crusty French bread or in Yorkshire puddings as in our image. Although the potato does provide a little starch, this recipe will give you a clear broth. If you would like a little thicker broth, then dust the meat in flour prior to browning the meat.
