Remainder of recipe of Beef and Root Vegetable Stew Starter (see recipe on this website)
8 pearl onions (peeled)
1 thinly sliced carrot
1 small can of sweet corn
¾ cup fresh or frozen cut green beans
½ cup fresh or frozen peasInstructions:
There is nothing quite as comforting as beef stew on a rainy and cold evening, so reach in the freezer to find your stew starter. Chances are the stew starter will be frozen solid in the freezer container. To release it, soak the container up to the rim in warm water. Turn out the contents into a medium heavy bottomed pot with a lid.
If you plan to add corn to the stew, open the can and drain the liquid into the pot with the frozen stew starter. Otherwise, use enough water to bring a teaspoon of Worcestershire sauce to a quarter cup. Slowly thaw the stew on low heat.
As soon as enough of the stew thaws to produce enough liquid to stir, add the pearl onions and carrots. Once the stew is completely thawed, add the corn, green beans and peas. If the liquid is too thin, take a teaspoon or two of flour, mix it with an equal amount of beef broth, Worcestershire sauce, Marsala wine, or Vermouth and add it to the pot liquid.
Serve with crusty bread or tender biscuits to sop up the gravy.