Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Here's a healthy heartwarming helping of heavenly stew from the kitchens of jazminbunni

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Super simple recipe for a tasty, body warming stew for this fall and upcoming winter season.

Total cost for ingredients would be approximately between $15-$20 for 6-10 servings, depending how big your ladles and bowls are! :D

Ingredients

2x 900ml cartons of sodium reduced beef stock (do not add more water)
1lb of thin cut marinade beef, cut into strips or squares.
2 large sweet onions, cut into quarter slices.
2 large russet potatoes, cut into small chunks for boiling faster.
1 bunch of carrots, about 5-6 were used for for my cooking.
2-3oz of ground black pepper, fresh ground for stronger flavor, add more or less for taste.

Method

Cut Potatoes into chunks and place into pot of boiling water. Boil for about 8-10 minutes or until desired softness. Strain them with a coriander when they are finished and set aside.

Slice carrots into full moons, or on angled sliced if you like that effect. Half moon cut them if you wish for the carrots to be more dispersed in your stew. Set aside when finished.

Chop onions in half, then half again, then half them once more. You can chop them a little smaller if you want the onion pieces to be smaller, of course. Set aside when finished.

After seasoning the beef with your favourite spices (I used a small amount of Montreal Steak Spice), cut them into small squares or strips. They do not have to be a specific size, so feel free to cut them into strips of a size that you wish. If you have bought a thick cut piece of beef like a steak, simply cut it in half along its horizontal, to give you more to cut into shape.

Brown beef in large soup pot on medium-high heat, after spraying the bottom of the pot with a little bit of oil. once browned to your liking, pour in both cartons of beef stock as well as onions, potatoes, and carrots. Add in black pepper now to the beef stock so it can better absorb into the veggies and beef, as well as give the base more flavour. Cook on medium-high to high heat until soup starts bubbling, then bring it down to simmer, and enjoy! :)

If you give it a try, let me know what you think of it, or if you have an idea to improve it. This was made as a low cost meal idea that can make several meals through a week. You can also add any other veggies that you desire into it and they should be pretty tasty!

Eat well~