(WJBK) - This recipe comes courtesy of Chef Robert Nahra at Lakeland Banquet and Event Centre. For more information, visit www.lakelandbanquets.com.
Beef stew meant back-to-school to Chef Bobby as a kid. His mom would make a big pot of " Stew Beef" and his Grandfather Albert Nahra would call it in his Lebanese accent, "Sandra make us Stew Beef?"
Chef Bobby says he would eat this stew for days, around the clock. He says beef stew is one of his ultimate comfort foods, especially for fall and winter months here in Michigan.
1 1/2 pounds beef stew meat, (cut into bite-sized pieces) to save time you can have the butcher prep the meat into the size desired.
1 pound pork tenderloin ( cut into bite size pieces)
1/2 Pound veal shoulder ( cut into bite size pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped or pearl onions
3 celery ribs, sliced in 1 inch pieces
5-6 cloves of garlic, Smashed with the side of the knife not minced
6oz can tomato paste
32oz beef broth
1 Tablespoon Worcestershire sauce
1 tablespoon Maggi
2 cups carrots
4-5 small Yukon and red potatoes, cut into 1 inch cubes (about 2 cups)
1 tablespoon fresh parsley
1 teaspoon fresh rosemary
1 cups frozen peas
1/4 cup flour or "Corn starch - Gluten Free option"
1/4 cup water
1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, rosemary, Worcestershire sauce, Maggi, beef broth, and tomato paste in the crock pot. You will need to use a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water or "Corn Starch and water for GF" recipe together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas. Continue cooking covered for 30 minutes. We often finished this off with a Buttermilk dumpling or a simple scallion crème fresh. Scallions are a great garnish and serve with a fresh crust of bread!