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Beef Stew

Source of Recipe

Aunt Saunny

1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
1 small yellow onion, diced
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely
1 portabello mushroom, sliced in 1-inch pieces
1 or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Method:
Soak the beans overnight. Rinse and cook for half an hour.

Add 2 or 3 cups water and bring back to a boil. Add the vegetables and bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.

To thicken: In a closed tupperware container, shake up two or three tablespoonsof flour with a half cup of water. Add to the stew and bring to a boil. Boil for five minutes, stirring often to prevent sticking. Add a small amount of tamari (soy sauce) to darken the stew's color, and a few teaspoons of nutritional yeast flakes for flavor, if desired.

Notes:
This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans.The longer it simmers, the better its flavor.

This stew refrigerates and freezes well. It should be brought to a boil in a saucepan when re-heating.

As shown, recipe makes roughly six servings (with all those
ingredients, it's hard to make only a small amount). Tasty with crackers, rolls, or cheese.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.