2. Beef and Vegetable Stew
Ingredients
- 3 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 2 quarts water, divided
- 3 quarts beef broth
- Two 28-ounce cans diced tomatoes, undrained
- 1½ cups chopped yellow onion (from 1 medium onion)
- 3 tablespoons dried parsley
- 1 tablespoon dried Italian seasoning
- 1 tablespoon seasoned salt, such as Lawry’s
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- One 20-ounce package frozen creamed corn, such as McKenzie’s
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 cup 1/4-inch-thick sliced carrots (from 2 medium carrots)
- 1 cup diced celery (from 2 large stalks)
- 1 cup frozen sliced okra
Instruction
- Place the beef and 1 quart of the water in a large Dutch oven or stockpot. Bring to a boil over high flame. Reduce the heat to medium, and cook until the beef is cooked through, about 15 minutes. Drain the beef; wipe the Dutch oven clean, and return the beef to the Dutch oven.
- Add the broth, tomatoes, onion, parsley, Italian seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, pepper, bay leaves and remaining quart water. Bring to a boil over medium-high, stirring occasionally. Reduce the heat to low, cover and cook until the beef is very tender, about 1½ hours. Stir in the corn, potato, green beans, carrots, celery and okra. Cover and cook until the vegetables are tender, about 45 minutes. Discard bay leaves.
