Remember I don't have a sou chef or a clean up crew and I am not Martha Stewart!
The big pot is for the final product. I took the cubed up beef and put it into a baggie with flour, salt and pepper and browned it . . .
I also add my carrots. I like them almost mushy, but not falling apart. Yes, they are out of a bag and already peeled, I just cut them in half.
I let the beef and carrots simmer for about 45 minutes. Next were the spices; garlic, 4 bay leaves, and pepper. Be sure and take the bay leaves out before you serve. Someone (hubby) may think you are trying to kill him, as they are poison if you eat them...but bring a really good taste to the stew. . .go figure! Correction - from my sweet mother-in-law - it is Bay Laurel that is poison, not Bay Leaves! Even at 50+ you can learn something new!
I know, I know the spices aren't fresh. Once again I am not Martha Stewart or for that matter, any Stewart! Next come the potatoes.....I cut them in quarters and left the skins on, because the "butter gold" potatoes have thin skin and they don't come off like the bigger baking potatoes that some people use. Anytime I use baking potatoes my sou chef (me) peels off the skin.
Cook some more until potatoes are fork tender. Open two cans of green beans, sorry not off the vine!
The beans just need to warm up, not cook! And that is how you make I'm No Martha Stewart Beef Stew! But I do have to give credit to my dear Nana and her patience in teaching me how to make a wonderful beef stew!
Remember I don't have a sou chef or a crew to clean up . . .
But I do have a wonderful husband that can't believe that I can make this big of a mess!
And doesn't mind cleaning up after his person Martha Stewart!