Beef Stew

Cathy's stew is great with her Jalapeno Cornbread!

Ingredients



  • 1 lb. tenderized beef
  • 1 lb. stew meat
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. garlic powder
  • 1 large onion
  • 1/2 lb. frozen petite peas
  • 1/2 lb. frozen white corn
  • 1/2 lb. frozen, cut green beans
  • 1/4 package already prepared carrots
  • 8-10 small red potatoes, quartered
  • 3 stalks celery, chopped
  • 3 cups water


Directions

In a large pan, sear stew meat over high heat for 5 minutes. Add onions. Cook until onions are caramelized or turn golden brown. Reduce heat. Add water and cover. Simmer over low-medium heat for 30 minutes. Add vegetables. Stir and add 2 more cups of water. Cover and simmer for 30 minutes. Serve hot.

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