Grammy's Beef Stew
Ingredients
- 2-3 lb shank center cut beef with bone, or pot roast (chuck or shin)
- 2 tbsp sherry
- Approx 1/4 cup soy sauce
- 1 tsp salt
- 2 onions, quartered
- 4-5 plum tomatoes, quartered
- 1 tbsp sugar
- 4-5 carrots, cut into 2-3 inch pieces (halve thicker pieces lengthwise)
- 3-5 cups water
Instructions
- 1
Cut the beef into big chunks and brown in a pot with no oil needed.
- 2
Add the sherry and continue cooking.
- 3
Drizzle the soy sauce and sprinkle the salt over the beef.
- 4
Quarter the onions and add to the meat. Continue to sauté until the onions are starting to soften and brown.
- 5
Add the quartered tomatoes.
- 6
Cover and cook until the vegetables release their liquids.
- 7
Add 1 tablespoon sugar and water (3-5 cups) to cover the meat and onions.
- 8
Bring to a boil, then simmer for about 2 hours. If the meat is tough, it may need to simmer longer.
- 9
Add the carrots in the last 15-20 minutes so they get soft but don't disintegrate.
Comments (2)
Adding some photos of a second batch! Added more onion and carrot this time. Also cut the meat into larger chunks, it shrinks a bit and if you let it get tender enough the size isn’t a big deal. I used 4 cups of water and think it could be even less.
I used bone in shank (got it from a local butcher) and this came out great! I also added potatoes some time during the simmer (earlier than carrots). I cut the onions a little smaller than the recipe because I thought quarters would be too big, but they basically disintegrate, so I think quarters would be fine. I'd maybe even save some onions to add later too if I made this again.