Simon’s Simple Stew

  • 1 cup butter
  • 4 cups onions (peeled, washed, and diced)
  • ½ cup Paprika
  • 4 tablespoons tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • 4 cups beef broth (may used canned)
  • 2 cups V-8 tomato vegetable juice
  • 3 cloves garlic (minced)
  • 3 bay leaves
  • 4 lbs stew meat (washed, drained, and cubed)
  • ½ cup vegetable oil
  • ½ cup flour
  • 6 large Irish potatoes (peeled, washed, and cubed)
  • 4 large carrots (peeled, washed, and cut into rounds)
  • 3 stalks celery (wash, take off strings and chop thinly)
  • 1 cup frozen corn
  • 1 cup frozen peas

IF YOU ARE COOKIN FOR ONLY TWO THIS RECEIPE IS EASILY ADJUSTED. REMEMBER THIS AMOUNT IS FOR A CROWD.

Melt butter in a large Dutch oven; add onion and cook until onions caramelize. Stir in paprika, tomato paste, sea salt, and cumin. Mix well. Add beef broth, V-8 juice, garlic, and bay leaves. Turn heat to med, place lid on top and let cook. Meanwhile, in a large heavy skillet add ½ cup oil put on low heat setting. Place stew meat on a cutting board or a cookie sheet and coat with the ½ cup of flour on all sides. Place the meat in the preheated skillet and brown on all sides (about 5 minutes). Use a ladle to get some of the broth from the Dutch oven to deglaze the skillet and stir the stew meat well. Add the stew meat and all the pan drippings to the Dutch oven very carefully so as not to burn yourself. Add the potatoes, carrots, celery, corn, and peas. Let the stew cook for 20 minutes, stir occasionally. When the vegetables are tender the stew is done.

Warning: The aroma from this hearty stew will draw a crowd to your kitchen before the stew is actually done!

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