Ingredients
- 2 Lbs steak, cubed
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- salt and pepper, to taste
- 1 medium onion, chopped or diced
- 3 cloves garlic, minced
- 3-4 c. beef broth
- 2 large potatoes, cleaned and cut into large cubes
- 3-4 carrots, peeled and cut
- 1/2 c. frozen corn
- 1/2 c. frozen peas
- 1/2 c. tomato juice (or to taste)(used 8 oz tomato sauce, was good)
- cornstarch (optional)
Instructions
- Braise beef in oil until just brown on all sides (turning only once if possible).
- Add Tabasco, Worcestershire, and salt and pepper to taste.
- Add onions and saute until onions become clear.
- Transfer to a *large pot and add beef broth, potatoes and carrots.
- Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
- About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.
- Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
- *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.