Grammy's Kitchen
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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. 1

    Cut the beef into big chunks and brown in a pot with no oil needed.

  2. 2

    Add the sherry and continue cooking.

  3. 3

    Drizzle the soy sauce and sprinkle the salt over the beef.

  4. 4

    Quarter the onions and add to the meat. Continue to sauté until the onions are starting to soften and brown.

  5. 5

    Add the quartered tomatoes.

  6. 6

    Cover and cook until the vegetables release their liquids.

  7. 7

    Add 1 tablespoon sugar and water (3-5 cups) to cover the meat and onions.

  8. 8

    Bring to a boil, then simmer for about 2 hours. If the meat is tough, it may need to simmer longer.

  9. 9

    Add the carrots in the last 15-20 minutes so they get soft but don't disintegrate.