This rich and hearty stew is loaded with veggies and potatoes, and it’ll make your home feel warm and inviting. Whether you prepare it on top of a stove or over a blazing fire, this stew is a great starter course for any Mabon gathering of friends and family.
Ingredients:
- 1 tablespoon vegetable oil
- 1 ½ pounds stewing beef
- ½ cup chopped onion
- ½ cup sliced celery
- 3 cups beef broth
- 2 carrots
- 2 medium potatoes
- ½ cup baby lima beans
- 1 cup apple juice
- ½ cup frozen corn kernels
- 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
- salt and pepper, to taste
- 2 tablespoons flour
- 2 tablespoons cold water
Directions:
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 3 to 4 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.
In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
