Polish Beef Stew Recipe

After emigrating from Poland to the US when Joanna was a young girl, her Father taught her how to make this traditional Polish beef stew with their own family twist. Her Father joins her in the kitchen as they prepare a pot for the family.

Polish Beef Stew

Polish Beef Stew

Joanna and her Father share a traditional family recipe with Real Food Real Kitchens for a Polish beef stew… with an added family twist or two. This hot, delicious stew is perfect for the Winter months and you can make a big batch to last for days. Enjoy!

INGREDIENTS
2 lbs of beef (this can be any kind. Lean any kind. If you can get it cut up already even better)
2 jalapenos (sliced thin); if you want you can cut it in half before slicing but I just slice them whole.
2 green bell peppers (each cut in half then sliced thin)
Allspice (about 5-6 balls)
4 Bay leaves
4 medium onions (each one cut in half, then cut into slices)
Potatoes (as much as you want or as little; I use about 4-5 medium size baking potatoes but they can be any kind)cut into little bite sized cubes; bigger or smaller whichever you prefer.
1 small can of tomato paste or can of tomato sauce; doesn’t matter. If you choose tomato paste then you have to dilute it with water.
1 regular size carrot (sliced)
salt
pepper
”Vegeta” seasoning or if you don’t have this you can use 4-5 chicken bullion or beef cubes
soy sauce

INSTRUCTIONS

Take the meat, cut up into cubes as big or as little as you want them to be. Remember the meat is going to shrink a little. Put in the meat into a pot with water just enough to cover the meat. Bring this to a boil then put it on medium heat.

NOTE: THROUGHOUT THE COOKING PROCESS MAKE SURE THE MEAT AND VEGETABLES ARE ALWAYS COVERED WITH ENOUGH WATER JUST ENOUGH TO COVER EVERYTHING. IF SOME EVAPORATES MAKE SURE YOU ADD MORE. IT NEEDS TO STAY COVERED IN WATER. KEEP COVERED THE WHOLE TIME.

Right after you put the meat in cut the onions in half and then slice them up. Thin but not too thin they will dissolve anyway. Let this cook with the beef.

Slice up the jalapenos into thin slices. You can take the seeds out, but if you prefer to have the soup spicier then you can leave them in. Throw them into the pot.

Let this all cook on medium heat until the meat get soft (about an hour or more; you need to keep checking).

When the meat is soft throw in the potatoes, carrot, Allspice, bay leaves and the green peppers and cover it with more water again just enough to cover everything. Let this all cook now until the potatoes are soft.

When the potatoes are soft add more water just enough to cover it and a little more or a lot more depending on how think or thin you want the soup to be. This will not change the taste it will just be the consistency you want it to be. Bring it to a boil.

After it boils make sure it’s on medium or low heat and then you take the tomato sauce and pour it in. If you have tomato paste then take it out and put it in a cup and take some soup from the pot and mix it really good and then pour it in.

Mix this all together, and then take the soy sauce and shake it three or four times …or more(again depending on how much flavor you want you just have to keep tasting it)

Put in the “Vegeta” or chicken bouillon cubes and make sure they dissolve completely. Taste it and if it needs more of something just add it. At the end just add salt and pepper…if you want to you don’t have to.

Let this cook for about ten minutes and then turn it off. Your soup is ready.

TIP: This soup tastes even better the day after because the meat falls apart while staying in the fridge overnight and the flavors just get better.

by Craig Chapman