Grandmas Beef Stew

1. 1

   Cube the steak and season well with salt and pepper.

2. 2

   Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).

3. 3

   Add the steak and brown on all sides. Remove to a plate.

4. 4

   Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.

5. 5

   Cook, stirring, for about 15 minutes, until they begin to soften.

6. 6

   Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.

7. 7

   Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.

8. 8

   Bring to a boil, then reduce heat to a simmer and add back the beef.

9. 9

   Partially cover and cook, stirring every hour or so, for 3 hours.

10. 10

    Cover the pot completely and cook, stirring every hour or so, for 3 hours.

11. 11

    Stir in the peas and Veloutine, bring back to a boil and cook until thickened.

12. 12

    Taste and add salt and pepper as needed.

* Per serving · 4 servings · Values may vary.