Mom's Beef Stew

I know what you're thinking, Beef Stew is brown not red! Well tell that to my mom! Growing up this is what I knew beef stew to be and you know what, my friends used to request that my mom make this. It's delicious! It's so funny because like I've mention before, my mother made everything in a red sauce. Her meatloaf is red, her stuffed peppers had a red sauce, her macaroni and peas were also red and her beef stew is red. I think my mom has learned some new variations to all of these things but this is what she knew and this is what we loved! I still remember mashing up my potatoes and carrots and mixing it up in the sauce and then dipping my bread in it. That's how my dad liked to eat it and I followed suit.

My mom made hers in the pressure pot but since I'm still too chicken to use mine I made it on the stove. I think the only difference is time. If you have time cook it on the stove top (or even in a slow cooker) but if you're in a rush a pressure cooker comes in very handy! The other benefit of a pressure cooker is that you don't need to add liquid.  On the stovetop you need to make sure there is always enough liquid.  Add beef broth or water if needed.

Mom's Beef Stew

Ingredients:

1 1/2 pound stew meat (round, NOT chuck), cut the pieces in half if they are very large (bite size)
3 large potatoes, cut into bite size pieces
1/2 bag of baby carrots
2 - 8 oz cans of tomato sauce (such as delmonte)
beef broth/water
1 1/2 tsp minced garlic 
2 cubes Dorat frozen basil (2 tsps)
1 tsp dried Italian Seasoning
Salt and Pepper
olive oil

Directions:

1.  Season beef with salt and pepper. In a heavy bottomed pot (dutch oven) brown beef and garlic in oil.  Do not let garlic burn.

2.  Once beef is browned, add vegetables, season with salt, pepper, italian seasoning.  Add basil, tomato sauce and a can of water.  Add more water or beef broth until beef and veggies are more than halfway covered with liquid.  Stir to combine and cover.  Let come to a boil and then reduce to a simmer.  Let cook for 1 1/2 - 2 hours or until beef and potatoes are tender.

Serve with crusty bread.

If using a pressure cooker follow the directions that came with your pot as each one is different.