Homemade Beef Stew with Potatoes and Vegetables

Our beef stew today is a meal all on its own with a rich and flavorful sauce. Totally worth dunking a slice of bread into it.

Preps: 40 minutes (cook time: 1 hour)
Makes: 1 extra large pot

You will need:
4 lb stewing beef cubes
3 lb multicolor mini potatoes (I found them in packets at the grocery store)
9 carrots, diced
1 ripe tomato, coarsely chunked
750 g frozen peas
24 smoked hotdogs or a few sausages, thickly sliced (to add a smoky hint)
650 mL (1 jar) spaghetti sauce (I used primavera)
3 garlic cloves, minced
2 bay leaves
Seasoning to taste: salt, cracked black pepper, paprika, onion powder, a pinch nutmeg powder
Water

How to make it:
1. In a very large pot place beef cubes, potatoes, bay leaves, garlic, tomatoes, and spaghetti sauce. Add water so that half of the dish is submerged. Season liberally to taste. Set heat to high and cook, covered, for 10 minutes, stirring and removing froth from time to time.
2. Add carrots, peas, and hotdogs (or sausages) and continue cooking, covered, on medium-high heat for 45-50 minutes, stirring and removing froth from time to time.
3. Your dish is ready when the potatoes and carrots are tender and the meat is fully cooked on the inside.

As with many dishes of this type, the stew will taste even better by the next day, once the flavors have had enough time to set.

Now, if you’ll excuse me, there’s a bowl of steamy stew awaiting me on the dining table. Ah, the aroma!

I will take this opportunity to wish you a lovely meal and a cozy weekend,

Didi 
Wise Choice Market