Ingredients

The following ingredients have 4 Servings
  • 2 pounds steak (cubed)
  • Tabasco sauce (to taste)
  • Worcestershire sauce (to taste)
  • salt and pepper (to taste)
  • 1 medium onion (chopped or diced)
  • 3 cloves garlic (minced)
  • 4 cups beef broth
  • 2 large potatoes (cleaned and cut into large cubes)
  • 4 carrots (peeled and cut)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup tomato juice (or to taste)
  • cornstarch (optional)

Instruction

  • Braise beef in oil until just brown on all sides (turning only once if possible).
  • Add Tabasco, Worcestershire, and salt and pepper to taste.
  • Add onions and sauté until onions become clear.
  • Transfer to a *large pot and add beef broth, potatoes, and carrots.
  • Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
  • About 20 minutes before serving, add corn, peas, and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add about 1 Tablespoon of cornstarch to some beef broth, stir until smooth, then stir into the stew.
  • Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
  • *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.