Classic Beef Stew My Way

 

Unlike when I was a kid and we thought beef, tomatoes, green beans, corn, carrots and mushrooms made a stew...

THIS is really how you make classic beef stew:

• The right vegetables. 
• The right spices. 
• No flour or starch.

Ingredients:

• 2 cans (28 oz each) Keystone ground beef, or shredded beef (because easy! Includes stock and talo).
• 1 can (29 oz) of peas, like Libby's brand
• 1 can (28 oz) petite diced tomatoes, like Cento brand. 
• 1 can (46 fl oz) tomato juice, like Great Value brand.
• 4 - 6 russet potatoes 
• 1 pound carrots
• 1 stalk celery
• 1 yellow onion 
• 2 tbsp paprika (not smoked. It's not barbecue)
• 1 tbsp thyme
• 1 tsp black pepper 
• Salt to taste (sorry, I'm lazy)
• 2 tbsp soy sauce (adds beefiness, strangely 

Directions:

1. Peel, rinse and dice potatoes, add throw them in the instant pot, or a 6 quart Dutch oven 
2. Peel, trim and slice the carrots and add them to the potatoes 
3. Trim, rinse and slice the celery and add it to the pot
4. Trim, peel and dice onion and throw it in the pot
5. Add beef, tomatoes, tomato juice, paprika, thyme and black pepper. Stir well. 
6. Cook on high pressure for 40 minutes. Or, if using the Dutch oven, bring to a boil over medium-high heat (6) and cook for 40 minutes, stirring regularly. 
7. Add peas, and soy sauce. Stir well. 
8. Taste for salt and adjust accordingly. 

Serves 8 - 10