When I make stew, I always make enough to freeze. In this recipe, I used about 6 cups of stew meat. Once in the stew pot, I add an onion that has been coarsly chopped. The meat has to stew in liquid, so for this batch, I added enough water to not quite cover the meat and seasoned with Bisto gravy mix. The amount of Bisto depends on the person's taste. Some like more and some like less, we prefer less...I put in a heaping tablespoon of Bisto gravy mix...it has flour in it to thicken. At this point, the stew gets put into the oven for a couple of hours at 350F. This gives the meat time to stew and tenderizes the meat.
While the meat is cooking, I slice about a cup of mushrooms and fry them up in olive oil to brown them. These are set aside while I chop the remainder of the vegetables. It depends what I have on hand in my refrigerator, but I've found that the following veggies work best in this stew: 2 cups of carrots, cut in large chunks; 1 cup of turnip cut in smaller chunks; 2 cups of squash, cut into medium chunks; finally, I add a cup of frozen peas.
After two hours, the meat is taken out of the oven and the vegetables are added to the stew. More water should be added, but err on the conservative side as the vegetables will release some of their juices and you don't want to have your stew to boil over in your oven. Cook the stew for a couple more hours, covered in the oven at 325F.
All the vegetables were from my garden and the stew comes alive with my home grown veggies...there is no comparison between home grown veggies and store bought.
We love to serve our stew with Yorkshire pudding. Enjoy!