Hearty Polish Stew

Name: Hearty Polish Stew
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 2 tablespoons canola oil; 2 pounds beef chuck roast, cut into 1-inch cubes; 4 1/4 cups water, divided; 1/2 cup tomato juice; 2 medium onions, cut in wedges; 2 celery ribs, sliced; 1 teaspoon Worcestershire sauce; 2 bay leaves; 3 teaspoons salt; 1/2 teaspoon pepper; 6 medium carrots, quartered; 1 large rutabaga, peeled and cubed; 6 medium potatoes, peeled and quartered; 1 cup frozen peas; 1 tablespoon cornstarch

Beef Stove-Top Diner-Style

Time: 3 hours 20 minutes

Yield: 8 servings

About

Let's go back to those brisk afternoons. The ones when it was still just warm enough to play outside, but with the signs of colder weather beginning to make their appearance. There is nothing else like that blissful joy. You'd run inside with icy-cold hands and rosy cheeks as you eagerly whiffed in what mom fixed that you knew would cozy you right up. You'd cheer with glee as you realized it was her Hearty Polish Stew. The bowl of tender veggies and juicy beef soaking in a savory broth would warm you to the soul... memories you'll never let disappear. Sip the delicious Hearty Polish Stew and those sacred times will come rushing back in an instant!

Ingredients

2 tablespoons canola oil
2 pounds beef chuck roast, cut into 1-inch cubes
4 1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Directions

Step 1 -In a Dutch oven over medium heat, add the oil and the beef and cook, stirring occasionally, until browned, about 5-7 minutes.

Step 2 -Add 4 cups of the water to the beef and use a wooden spoon to stir, ensuring to loosen any browned bits from the bottom of the Dutch oven.

Step 3 -Add the tomato juice, the onions, the celery, the Worcestershire sauce, the bay leaves, the salt, and the pepper to the beef mixture and bring to a boil.

Step 4 -Reduce the heat to simmer, then cover and cook the stew, stirring occasionally, for 2 hours.

Step 5 -Transfer the bay leaves from the stew and discard.

Step 6 -Add the carrots, the rutabaga, and the potatoes to the stew, then cover and cook, about 40 minutes-1 hour.

Step 7 -Add the peas to the stew and cook, about 10 minutes.

Step 8 -In a small bowl, add the cornstarch and the remaining water and mix until smooth.

Step 9 -Add the slurry to the stew and bring to a boil. Cook, stirring frequently, until it thickens, about 2 minutes.

Step 10 -Transfer the stew from the heat and allow to cool, about 10 minutes.

Step 11 -Serve.

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