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Budget-Friendly, Hearty Beef Stew
I am one of those people who will serve salad, and stew, all year round, regardless of the weather outside! This is a healthy, inexpensive dish that everyone will enjoy, it freezes well, and makes for great leftovers. As another dish option, any leftovers can be thickened with cornflour/corn starch, and added to a pie shell to make a delicious pot pie.
The total cost of this meal, including the bread, would be approximately $10.00 to serve 6 or more people!
- 1 Medium-Large Onion, Chopped into 1" pieces
- 1 Medium Rutabaga (Swede), Chopped into bite-size pieces
- 5 Sticks of Celery, Chopped into bite-size pieces
- 4 Large Carrots, Chopped into bite-size pieces
- 1 cup Quaker Pearl Barley
- 2 tablespoons Minced garlic (or 3 cloves finely chopped)
- 1 or 2 tablespoons Knor Beef Bouillon, Use 1 or 2 tbsp depending on taste
- 1 lb Extra Lean Stewing Beef/cubed beef
- 4 Medium-sized Potatoes
How to and cook.
- In a large saucepan (at least 2 quart), add all of the ingredients EXCEPT for the potatoes.
- Fill saucepan with water, just enough to cover the ingredients.
- Heat slowly until bubbling, and then lower heat to maintain a slow simmer. Simmer for approximately 2 hours, stirring occasionally.
- While stew is simmering, chop some potatoes into bite-size pieces, and boil until just cooked. Drain, and then set aside to add to the stew just before serving.
- When stew is cooked, add the boiled potatoes. If you add them too early, they will become mush, so to retain their firmness and shape, add right at the end of cooking.
- Serve stew in a bowl, with crusty, buttered French bread on the side.