Beef Stew | Cooking Sessions with Tamar & Ms. E

Instructions

Ingredients

• 2 lbs. beef chunks
• 2 cups sweet peas
• 3 large carrots, sliced into circles
• 1 cup lima beans
• 1 cup corn
• 2 tbsp avocado oil
• 1 large onion, diced
• 1 tsp smoked paprika
• 4 medium potatoes, cut into 1-inch chunks
• 2 cups chicken stock
• 2 cups beef stock
• 3 cloves fresh garlic, minced
• 1 tbsp dried onions
• 1/4 cup flour
• 1 cup string beans, cut into 2-inch pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt (to taste)
• Black Pepper (to taste)

Method

1. Place all sliced vegetables (carrots, potatoes, onion, string beans, lima beans, corn, sweet peas) in a large bowl. Lightly season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Set aside.
2. Coat a large Dutch oven with avocado oil and place it over medium-high heat.
3. Season the beef chunks with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon dried onions. Mix well to ensure all meat is coated.
4. Toss the seasoned beef with flour to coat.
5. Place the floured meat in the hot Dutch oven and sear for 2 to 3 minutes, until golden brown.
6. Add the seasoned vegetables to the pot, followed by chicken stock and beef stock. Stir gently to combine.
7. Cover with a lid and cook over medium-low heat for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally and check for seasoning, adding salt and pepper if needed.
8. Serve hot and enjoy your hearty beef stew.