Hey NV Navy! Wanted to introduce another aspect of our blog, recipes! Since we are all home during this difficult time, seems that everyone is cooking more. Every time I cook a new signature meal, I will post the ingredients along with directions on how to make the dish. Hope everyone enjoys! Leave your feedback in the comments.
- 1 pack of beef chuck cubes
- olive oil or vegetable oil (your preference)
- 4 cubes of beef bouillon
- 4 cups of water
- Ms. Dash seasoning
- Cajun seasoning from McCormick
- Garlic powder
- onion powder
- Lawry's seasoned salt
- 3 large potatoes
- 3-4 full carrots (your preference)
- 4 stalks of celery
- 1 large onion
- 2 tablespoons of cornstarch
- 2 tablespoons of cold water
- 1 bell pepper
- handful of mushrooms
- 4 tablespoons of minced garlic
- pots, spoons, bowls, cutting board, knife
You want to make sure the pot that you use for the stew is big enough for all of your ingredients to fit.
Cooking time: 1 hour and 30 mins.
- Prep for me when cooking is really a huge thing. First thing you want to do is clean your beef chuck cubes thoroughly. Once washed, season the meat well with Ms. Dash, the onion and garlic powders, and Lawry's seasoned salt.
- Set your meat to the side and prepare your vegetables and potatoes. The onion, pepper and mushrooms should be seasoned together in one bowl after you cut and wash each item. You can season the items with the same seasonings as the meat. SEASONING IS KEY!
- Next cut the celery and carrots and put them in a bowl together after you wash them. Washing your items will always be important. After washing them, season them in the bowl using the onion and garlic powders, along with the Lawry's and Ms. Dash.
- Cut the potatoes in cube like shapes sizable for people to chew and eat. Wash them and then season them in their own bowl as well. For me seasoning them specifically with certain other food items makes the flavors come out more. If you do not want to waste dishes, then ignore me and season them all in one bowl.
- Now to cook the meat! Put your pot on the stove on medium heat. Fill the bottom of the pot with your choice of oil. Do not fill it with oil as if you are trying to fry the beef, fill it as if you were going to sautés the meat.
- While the meat cooks, you want to get a smaller pot and put the 4 cups of water in the pot. You want to then add the 4 cubes of beef bouillon to the pot of water. Put the mixture on the stove on high heat until the bouillon dissolves. You want to also add in dashes of rosemary and parsley. Mix well.
- Once the bouillon dissolves, pour it in the pot with the beef. By time the bouillon is dissolved, your beef chuck should be brown on the outside.
- Now add in your prepared items; onion, pepper, carrots, celery, mushrooms, and potatoes.
- In a small bowl, add 2 tablespoons of cold water. Then add 2 tablespoons of cornstarch. The cornstarch turns into puddy like material, so you want to stir the mixture quickly then add it to the stew.
- Mix your stew together and season it again with the powders, Lawry's and Ms Dash. You will now also include the cajun seasoning and then stir. Despite the add ons being seasoned well, I season the food again because water will dilute the flavors.
- You want to let this cook on medium for 30 mins but keep an eye on it the potatoes could stick to the bottom of the pot.
- For the next 30 mins, want to cook and simmer on low and let the flavors mix together. You always want to check on the stew and mix it occasionally.
- When it comes to seasoning, I tend to periodically season my food based on my preference. I love my food to be filled with flavors.
- After about an hour, the stew is ready to serve!
I hope everyone enjoys this recipe!