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Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #02
Beef Stew
2 lbs beef stew meat
1 lb cross-cut bone-in beef shank
2 carrots, peeled
2 stalk celery, trimmed
2 medium onions, peeled and trimmed
6 cloves garlic, peeled
64 oz low sodium beef broth
6 Tb cornstarch
1/4 C water
cooked rice, egg noodles or steamed
potatoes
Note: this recipe is wheatless if served
over rice or potatoes.
1. Brown beef in skillet. Transfer to
slow-cooker.
2. Add carrots, celery, onions, garlic and
beef broth.
3. Cook on low for 8 to10 hours, or high
for 4 to 5 hours.
4. Remove vegetables and discard.
5. Remove meat and reserve.
6. Strain broth into large stock pot.
Reduce by half.
7. While broth is reducing, remove beef
from shank bones, cut to bite-size and discard bones. Do
likewise to boneless stew meat, if required. Add (cool) water
to cornstarch and mix thoroughly.
8. Once broth is reduced by half,
gradually add (thoroughly mixed) cornstarch and water, whisking
constantly, until stock reaches desired thickness. Add beef
chunks and heat through.
9. Serve over cooked rice, egg noodles or
steamed potatoes.
Makes 8-10 servings.
