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First, you will need to salt and pepper the beef on both sides in a casserole dish.
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I like Kosher salt the best because it brings out the flavor of the beef.
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The type of salt you use really makes a difference.
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Add the soy sauce and let the beef marinate for about 30 minutes.
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Warm the olive oil in a Dutch oven or stock pot.
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Use a garlic press or mince the garlic very fine.
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Add the garlic and just roast to flavor the oil.
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Then remove it before or right after you add the beef so that it will not burn.
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Add the beef to the oil.
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Searing the meat keeps the juices in.
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(I cut my beef in half so that I can get an even sear.
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I add half of the marinade per cut.)
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Make sure that you sear the top and the bottom, even the sides.
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Once the beef is seared, add the beef stock, then top it off with water.
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The amount of water you need will depend on the size of your pot.
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I use about a quart.
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The liquid level needs to be about 2 inches below the rim.
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Cover and keep on a low rolling boil for about 5 hours.
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After 5 hours, peel and chop your potatoes.
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Add to the stew.
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Clean your carrots thoroughly; remove the tops and bottoms.
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Then cut into half and on the larger sections, quarter lengthwise.
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Why not bite-sized you ask?
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Because the larger you leave your carrot, the more flavor you will retain.
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Add the carrots to your stew and cook until your potatoes are tender.
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Add a little salt and pepper with your vegetables, even a dash of soy sauce.
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You may even need to add a little water to bring the level back up.This will take about another 45 minutes.
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This is what you will end up with: a scrumptious hearty stew that is just full of flavor.
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You can also remove the beef and cut it along the grain, although actually, it will fall apart since it is so tender.
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Toast a French roll with Muenster cheese and serve.
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You will have a lot of stew left over.
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This is where you can get creative.
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Add your favorite vegetables to the stew.
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Also step out of the box and add pasta, barley or rice.
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No matter what you use, you will have a delicious vegetable beef soup for tomorrow night.
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You just have to love recipes that stretch.
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I know that they TICKLE me.
