Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
It's been cold everywhere. It has been especially cold here in the north tundra. We are currently in a blizzard warning and what better to do when stuck inside is make a stew.
Backing up, Jacob and I had a fairly low key, but successful day yesterday and we planned meals. So awesome job us for planning. This stew definitely has a little bit of everything we love. A lot of veggies and stew meat. Perfect for a cold day and a huge dose of healthy. We have been fighting colds this week so this is just what the doctor ordered. Earlier in the day, Jacob put the beef in a marinade to aid in tenderizing. The marinade consisted of a lemon juice, olive oil, salt and pepper mixture. It didn't take me long to peel, slice and dice all of the veggies. It was relaxing in the kitchen while Jacob watched some Hockey on TV. After everything was in the pot, I let it simmer for at least 3 hours.
1 lb stew beef
1 carton beef stock
1 28 oz can tomato sauce
1 12 oz can diced tomatoes
1 medium size parsnip
1 small head red cabbage
1 medium size sweet potato
1 medium size onion
10 carrots, cut into slices
1 bunch celery
9 sweet peppers(i used three of each color)
Garlic and Olive oil
Juice of 1 lemon
Salt and pepper
Dash of smoked Paprika
Cut up all vegetables and place them in a bowl all together. I would suggest to cut them into bite size pieces. Sometimes I get carried away, or lazy so make sure you cut appropriately. In a stock pot, heat oil on medium high heat. Sear the stew beef. Don't forget some garlic!
Once seared, turn the heat down to medium and continue cooking the beef until no more red is present. Add all the veggies, add the diced tomatoes and add the beef stock.
Stir and simmer. Simmer for around 3 hours on low heat. Check the veggies to ensure they are cooked through.