It’s cold out this week so registered dietitian Carol Harrison has the perfect recipe to help us warm up.
She joined us in our kitchen to cook up a tasty, comforting potato, beef and mushroom stew. Not only is it easy to make, but Carol shows us how to use the best ingredients and keep it budget friendly.
Ingredients:
½ lb bacon, diced
2 lb PEI stewing beef, cut into 1-inch pieces
1 tbsp vegetable oil
1 large onion, sliced into 1-inch wedges
2 stalks celery, medium dice
1 tbsp garlic, minced
3 medium PEI white potatoes, large dice
2 cup quartered button mushrooms
½ cup diced turnip
2 large carrots, peeled, large dice
2 bay leaves
2 tsp dried thyme
2 tbsp worcestershire sauce
salt
freshly ground black pepper
4 cup beef stock or water
2 tbsp cornstarch
¼ cup cold water
Directions
Step 1
In a large pot over medium heat, add bacon, stir frequently. Once bacon has started to crisp, add beef to the pot and sear until brown on all sides. Remove bacon and beef from the pot, leaving any remaining fat.
Step 2
Add oil, onions, celery and garlic and cook, stirring often until softened, 7 – 9 minutes. Add potatoes, mushrooms, turnip, carrot, and return meat back to the pot. Stir in the thyme, bay leaves, Worcestershire sauce, season with salt and pepper. Add in the beef stock, and more water if beef and vegetables are not totally covered by liquid. Bring the stew to a boil, reduce heat to medium low, cover with a lid. Cook until the vegetables have softened and the meat is tender, 45 – 60 minutes, stirring occasionally.
Step 3
Once the meat and vegetables have softened. In a small bowl whisk together cornstarch and cold water until dissolved. Remove lid and stir in cornstarch mixture, cook for 2 – 3 minutes or until the sauce has thickened, season with salt and pepper. Serve hot.
