Beef Stew (LID)

Beef Stew

This is comfort food. By adding more vegetables than meat, you can keep costs down and limit the amount of meat consumed. This is especially helpful while on LID since the amount of meat you can eat each day is limited. I served my Beef Stew with some Beer Bread.

This stew can be made in the crockpot. I included super-easy instructions at the bottom of the recipe.

Beef Stew

1 tablespoon canola oil
1 pound of stew meat (or other cut of beef cut into bite-size chunks)
1 large onion, cut into chunks
1 32 ounce carton unsalted beef stock (I used Kitchen Basics)
4 carrots, peeled and cut into bite-size chunks
4 – 5 large russet potatoes, peeled and cut into bite-size chunks
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

Heat the oil over medium-high heat in a soup pot. Season the beef chunks with non-iodized salt and black pepper and then brown well.

Once the beef is browned, add the onion and the beef stock. Bring to a boil and then reduce the heat to low. Cook for 30 minutes, stirring often. Add the carrots and potatoes to the pot. If the vegetables are not submerged in the broth, add just enough water to cover the veggies. Increase the heat and bring the stew to a boil. Once at a boil, reduce the heat to low and cook the stew until the beef and vegetables are tender 30 minutes to 1 hour.

Crockpot cooking instructions:  Place all the ingredients in the crockpot and cook on high for 3 to 4 hours or on low for 6 to 8 hours.


4 Comments (+add yours?)

  1. Trackback: LID Round 2, Day 4 | On a Butterfly's Wings
  2. Trackback: LID Round 2, Day 6 | On a Butterfly's Wings
  3. Trackback: LID Round 3, Day 9 | On a Butterfly's Wings
  4. Trackback: LID Round 3, Day 11 | On a Butterfly's Wings

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