1 lb beef chuck cubed into 1 inch pieces
5-6 medium red skinned potatoes quartered (skins on or off)
1/4 medium sweet onion diced
3 large carrots peeled and chopped
salt and pepper to taste
1 tablespoon garlic powder
1/2 tablespoon meat tenderizer
1 tablespoon fresh parsley
2 tablespoons Worcestershire
2 teaspoons oil (I used unrefined coconut oil)
2 cups chicken stock or broth (may need more depending on size of pot. most of ingredients should be in the broth, but you don’t want to drown them as this is not a soup.)
2 tablespoons unbleached flour (corn starch can also be used in place of flour)
- In a large pot over medium heat with oil, add beef pieces then season with salt, pepper, garlic powder, and meat tenderizer.
- After 10 minutes, add carrots and onion.
- Cook beef for about 12-15 minutes until lightly browned (careful not to overcook).
- Once the beef is lightly browned, add potatoes, chicken stock, and parsley.
- Continue to cook over medium heat until potatoes and carrots are soft.
- Stir in Worcestershire.
- In a small bowl or cup, scoop some broth from pot out and mix it with flour. Then pour back into the pot and stir. (This will thicken the stew).
- Add more salt and pepper to taste if desired.
- Serve hot with fresh bread and enjoy!