Meat Less Stew (Beef Stew)
Brenda doesn't know exactly where the name came from. This recipe does, in fact, contain beef. Despite the confusing name, it is her very favorite beef stew. Brenda’s thoughts on the name:
Perhaps written it makes a little more sense, as you realize the "meat" and the "less" are two words. Just don't feed it to your vegetarian friends. . . they won't be impressed.
Meat Less Stew (Beef Stew)
In a large pot heated to medium, saute:
1/2 cup onions, finely chopped
1 tsp oil
Once translucent, add:
1/2 lb steak or stew meat, cut into 1/4" slices
Season immediately with:
Seasoned salt
Garlic powder
Brown beef, reduce heat to medium low and continue to cook for about 5 minutes (or simmer longer to tenderize beef).
Increase heat to medium high and add:
6-8 cups beef broth
While waiting for it to boil, prepare:
2 lbs potatoes, peeled and grated
2 lbs carrots, peeled and grated
Stir into boiling broth. Add:
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Reduce heat to med-low and simmer for 25 minutes or until vegetables are tender.
Serve hot.
Brenda’s tips:
Serving size: 4 servings
If using a tougher cut of beef, like round steak, Brenda will let the beef simmer for up to an hour prior to adding the beef broth.
Brenda often uses bouillon in place of beef broth, simply replace broth with water and measure in the amount of beef bouillon required.
Great served with a crusty loaf of fresh bread.
