Shire Stew

This recipe is a fall favorite in my household – even the little kids like it.  It makes the house smell so good while it is cooking!



Olive Oil for sauteeing

1 bunch Scallions

5 Carrots

1/2 stalk Celery

About 1/2 pound Green Beans

2 pounds Grass Fed Ground Beef

About 8 medium sized Potatoes

1 1/2 tsp Parsley

1 tsp Sage

1/2 tsp Rosemary

1 1/2 Marjoram

Salt to taste (I use 1 to 2 tablespoons of sea salt)

8 cups water

Corn Starch to thicken (optional)



Have your meat defrosted if not already. Prep and chop the scallions, the carrots, the celery, and the green beans.  Peel and chop the potatoes; set them aside.  In a large soup pot, cover the bottom in olive oil and set the heat to medium.  When the oil is hot, add the scallions, carrots, celery, green beans, and salt and sautee for about 15 minutes.  The veggies should be soft/translucent.  Add the ground beef and herbs to the veggie mixture and cook until the beef is all browned.  Then add the chopped potatoes and the water.  Bring to a boil, then cover and simmer for at least a half hour.  If you have time, you can simmer longer for a richer flavor.  I used to add corn starch to thicken, but I don’t anymore. If you want to add corn starch, do so after you are done simmering the stew and it’s been off the heat for a bit.  Then stir in a 1/2 cup or more of the corn starch and it will thicken as the stew continues to cool.  Be sure to taste it so see if it has the right amount of salt. I love my “One Pot Wonder” meals!


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