Gram's Beef Stew

This recipe has changed over the years. Commercial seasonings have been added, but it is essentially the same basic recipe that has been passed down from generation to generation.

You will need a large frying pan and a 6 quart pot.

1 1/2 pounds beef stew meat
Lawry's Seasoned Garlic Salt
WaterMcCormick Beef Stew Seasoning Mix
Teriyaki Sauce*
2 pounds carrots
4 onions
1 - 3 potatoes (see **Freezing Option)
If you have a bit more that 1 1/2 pounds of beef stew meat, that is OK. Just don't try to use less meat. Brown the stew meat in a large frying pan. Turn meat as it browns. After turning twice, Sprinkle with Lawry's Seasoned Garlic Salt. Turn again and sprinkle the other side with Garlic Salt. You will probably have to cook two batches of meat. When the first batch is done add it to the sauce pan, and immediately start the next batch in the same frying pan. When the second batch is done and the meat has all been transferred to the pot, add water to the frying pan and stir to remove the browned bits on the bottom. Add that water to the pot. Add one more frying pan of water to the pot. (Sorry that's the best measurment I can give.) Be careful to leave room for the remaining ingredients.

Add McCormick Beef Stew Seasoning Mix
Add 2 glub-glubs of Teriyaki sauce* Stir and set on high until pot almost boils, then reduce to medium low heat. Set the timer for 1/2 hour.

Peel the carrots and slice them lengthwise and then into 2 inch pieces. Try to keep the diameters equal. At the half hour buzzer, add the carrots to the pot, and set the timer for another 1/2 hour.

Peel the onions and half them then cut the halves into wedges. At the 1/2 hour buzzer add the onions to the pot, and set the timer for another 1/2 hour.
Cut down on the number of potatoes if you plan to freeze a portion.**
Peel and quartered and slice the potatoes into uniform large bite size pieces. At the 1/2 hour when the buzzer goes off, add the potatoes and set timer for 1/2 hour.

The stew will be done when the potato separates easily with a fork. Usually at the end of the half hour, but be prepared to add a little extra time if necessary.

Serve with a nice salad.

*A note about Teriyaki sauce: The best Teriyaki Sauce USED to be Lawry's. But some genius in their marketing department decided to add Pineapple Juice to their already perfect sauce. It can no longer be used for cooking or flavoring. In the meantime Kikoman stepped up to the bat and improved their sauce by adding Roasted Garlic. It is now my kitchen staple. Cheers to Kikomen! Jeers to Lawry's...

**Freezing Option: Remove 1/2 of the ingredients before you add potatoes to freeze for another day. DO NOT FREEZE POTATOES. This freezes nicely in a gallon Zip Lock Freezer bag. To serve later, thaw, add 1 quartered and sliced potato. Cook until potato is done.