We also had beef stew, and I based it on the recipe from the Pioneer Woman's second cookbook. However, I changed it quite a bit. Here's my recipe:
1 lb stew meat 1/2 an onion
2 T butter 2-3 carrots
2 garlic cloves, minced 3 c beef broth
1 T Worcestershire Sauce 2 T cocktail sauce
1 T red wine vinegar 1 T flour
Salt, Pepper, and Paprika to taste 6 new potatoes
Melt butter in a soup pan. Add seasoned stew meat (salt and pepper) and brown until browned on all sides. Remove beef, add in onion. After onion is softened, add in beef broth, vinegar, Worcestershire sauce, cocktail sauce and paprika, salt and pepper to taste. Cook for 1 1/2-2 hours on low. Add in potatoes and carrots, then cook for another 1/2-1 hour. If sauce is too thin, take a little broth and mix it with the 1 T flour. Mix it back in and let the stew cook a little longer. Serve!
I figured using up cocktail sauce I made earlier this week was a good idea, and we liked how the base tasted, just a little kick from the horseradish. I made it too salty, but we gave it an 8 anyway because it was really tasty. We split this into 4 servings, and the calories are 463/serving.
Tomorrow we're having some breakfast muffins and some chicken, potatoes, and cauliflower.