It might have tasted meatier if I'd used beef broth instead of vegetable broth, but that's what was already in my pantry. Most recipes of this particular flavor use a bag of mixed frozen vegetables. I remember from my youth that I disliked half the vegetables in that mix, mostly because lima beans tasted pasty, the green beans were way over-cooked, the peas were flavorless, and you didn't nearly get enough of what you did like.
Ingredients:
4 c. vegetable broth
2 white potatoes, cubed
2 carrots, sliced
2 celery stalks, cubed
1 c. fresh corn
5 medium white mushrooms, sliced
1/2 lb. stew beef, cut into smaller pieces
dash of cayenne pepper (optional)
1 tsp. oregano
1 tsp. sea salt
black pepper, to taste
1/2 c. white wine (optional)
1 shallot, chopped
1 tbsp butter
1 tbsp olive oil
Directions:
1. Frying pan - On medium heat, add butter, olive oil, and shallots. Once the shallots have been lightly browned, add the beef and stir fry until the beef is nearly done. Set aside the beef. Add carrots, celery, and potatoes and cook until carrots are nearly tender.
2. Covered stockpot - Add broth, corn, and mushrooms, bring to a boil then simmer. Add the vegetables and beef. Add spices. Add the wine (optional). Cook on medium heat for 20 minutes, then simmer until potatoes are almost soft but haven't disintegrated.
Total prep time: 30 minutes
Total cook time: 1-2 hours, or longer
