Beef Stew

I recently learned that this recipe was my Grandpa Bill’s and that he used to make it often! He died before I was born so to me it was always my Grandma’s Beef Stew. I guess she carried on his tradition. My Mom and Dad remember my Grandma cooking this for Sunday dinner, which was served at 1pm. My grandparents lived on a farm and my Grandma’s garden was something to talk about. Her meals were always homemade with vegetables fresh from her garden and meat from her farm. I can still smell the old farmhouse they lived in and I can see the kitchen in my memories.

**This is DAIRY FREE**

Ingredients

• 3 pounds beef stew meat, cubed
• 2 tablespoons extra virgin olive oil
• 1/2 green pepper (original recipe), or we prefer an orange or yellow pepper, chopped
• 2 onions, diced
• 2 cloves garlic or 1 teaspoon minced
• 1 cup celery
• 1 16 ounce diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil or marjoram
• 1 teaspoon parsley
• 2 teaspoons salt
• pepper to taste
• 1 cup peas
• 1 8 ounce can mushrooms
• 12 baby carrots
• 12 pearl onions
• 5-6 medium potatoes, peeled and cubed
• 1/2 cup all-purpose flour
• 1 tablespoon Kitchen Bouquet (or Bragg’s Coconut Aminos is a good substitute)

Directions

Brown meat in oil.

Add onions, pepper, garlic, celery, tomatoes, seasonings and 2.5 cups water. Bring to a boil and then simmer 2 hours.

Add remaining vegetables: peas, mushrooms, carrots, pearl onions and potatoes.

Simmer 1 more hour until vegetables are tender.

Add 1 tablespoon kitchen bouquet or coconut aminos. Mix to combine.

Optional: combine 1/4 cup flour to 1/4 cup water in a small bowl and add some hot liquid to the mixture. Add slowly to soup if you need or want a thicker consistency. I don’t find this step necessary, but it is an option for a thicker stew.

Serve in soup bowls.