Beef Stew

Nothing tastes better on a cold night than a piping hot bowl of soup. Tonight I made a different version of beef stew. It was tasty and hearty and the perfect way to end the day. Here is the recipe.

1 lb grass fed stew meat cut into 1 inch cubes
2 tbs olive oil
1 medium onion diced
3 cloves garlic, peeled and diced
4-5 large carrots
1- 28 oz can of whole tomatoes
1 box of beef broth (less sodium if you can find it and watch out for MSG)
1 bag frozen peas
4-5 medium yellow potatoes in 1 inch chunks
1 tbs caraway seeds
1 tbs paprika
1 tbs chili powder
Salt and pepper to taste

In a heavy stock pot, heat the oil and then add the beef cubes in a single layer. Toss in plenty of salt and pepper with the beef. Cook until browned on all sides about 10 minutes. While the beef is browning chop up your veggies. Add the garlic, onions and carrots, caraway seeds, paprika and chili powder to the beef once it is browned. Simmer until the veggies are starting to soften about 5 minutes. Add the tomatoes with their juices and mash them up a bit with some tongs as you add them. Add the beef broth and potatoes and bring the whole thing to a boil. Reduce to a simmer and continue cooking, stirring occasionally for about 2 hours or until the potatoes and beef are very tender. Add the peas (defrosted) about 10 minutes before serving. Tastes great with a nice hunk of rye bread and a dark beer. I am sure this would work very well in a slow cooker too, I just do not have one.

Stay warm!