Ingredients
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- 454 Grams Beef Stew Cubes
- 2 Tbsp Vegetable Oil
Or olive oil, or butter - 1 Onion
large, chopped into chunks - 3 Cups Leeks
well cleaned, white parts chopped into 2" sections - 4 Garlic Cloves
peeled and crushed - 5 Cups Beef Stock
save leftover roast juices for more flavour - 2 Tbsp Worchestershire Sauce
- ½ Cups Red Wine
- 4 Black beans
peeled, and cut into chunks - 4 Celery
stalks, washed and chopped into 1.5" pieces - 1 Rutabaga
peeled, cut into 1" cubes - 2 Cups Green Beans
tailed, and cut into halves - 10 Mushrooms
cleaned, cut into quarters, or use a drained tin of mushrooms - 4 Cups Squash
winter squash, peeled, cut into large cubes - ½ Cups Cornstarch
Method
In a large cast iron pot
- 454 Grams Beef Stew Cubes
- 2 Tbsp Vegetable Oil
Or olive oil, or butter - 1 Onion
large, chopped into chunks - 3 Cups Leeks
well cleaned, white parts chopped into 2" sections - 4 Garlic Cloves
peeled and crushed - 5 Cups Beef Stock
save leftover roast juices for more flavour - 2 Tbsp Worchestershire Sauce
- ½ Cups Red Wine
Heat the oil in the pan to medium hot. Dredge the beef stew cubes in a bit of flour and brown in the oil until a lovely brown colour. Add the onion, leeks, and garlic cloves, stirring occasionally until partially cooked.
Add the beef stock (or substitute beef concentrate with water), Worchestershire sauce, and salt and pepper to taste. You can enhance the stew's flavour by adding a bit of tomato paste or 1/2 cup of red wine.
Put on the lid and simmer for 30 minutes.
Add lots of vegetables
- 4 Black beans
peeled, and cut into chunks - 4 Celery
stalks, washed and chopped into 1.5" pieces - 1 Rutabaga
peeled, cut into 1" cubes - 2 Cups Green Beans
tailed, and cut into halves - 10 Mushrooms
cleaned, cut into quarters, or use a drained tin of mushrooms - 4 Cups Squash
winter squash, peeled, cut into large cubes - ½ Cups Cornstarch
Add the vegetables to the stew pot. You can play around with amounts and alter the different types, depending on what you have available in the garden. For example, you may wish to add kohl rabi, butternut squash cubes, parsley, chopped zucchini , or even a few small chopped tomatoes.
Simmer for about an hour, stirring occasionally. If you want the squash to remain in cubes, add it instead 20 minutes from the end of the cooking time.
Thicken by adding the cornstarch mixed into cold water to form a paste. Simmer another few minutes and serve over mashed potatoes or winter squash.
Note: You can make simple flour dumplings and simmer these on top of the stew once it is finished. Leftover stew also makes a great base for a pastry- topped meat pie.