A bit of this and a bit of that. I just make it from scratch
and season it until it tastes right. That said, the recipe is something
like this:
Dice one large onion and sauté in about a tablespoon of oil until
golden brown. Add a couple cloves of garlic if you have them. If
not, you can add garlic salt below.
Add stew meat and sauté until golden brown. (2.5# roast/1.5# stew meat; cross rib roast or chuck roast)
Add water, tomato sauce and tomatoes. I usually do a small
can of tomato sauce and a can of diced tomatoes for a regular sized family
batch, but you can do two small cans of tomato sauce and skip the tomatoes.
Add 5 potatoes, 3 carrots - sliced/diced and 2 celery. The celery is important
because it just doesn't taste right without it for some reason. Fill pan 3/4 full of water - enough to cover about inch above veggies
Bring to a boil and then reduce heat to simmer until potatoes and
carrots are cooked.
About ten or fifteen minutes after you reduce the heat to simmer,
season to taste with garlic salt (if you used garlic cloves above, I would
probably hold off on the garlic salt or just use a little bit), salt, pepper
and a little bit of Lawry's seasoning salt. Start with a little bit of
each in roughly equal proportions and then add a little bit at a time until you
reach the desired flavor.
Not equal parts of salt and pepper and Lawrys. If you add too much Lawrys it'll have strange weird sweet taste.
My recipe says:
1 tsp pepper
1 tsp Lawry's
2 tsp salt
Too much Lawry's = weird, sweet taste
