Here’s how I make Beef Stew.
Beef Stew
Ingredients
2 lbs stew meat
5 medium potatoes, peeled and coarse cut (3/4" chunks)
5 whole carrots, peeled and cut into medallions (rounds)
1 medium onion, coarsely chopped
1 can yellow corn (drained)
1 can sweet peas (drained)
8 large mushrooms, sliced
2 cans crushed/diced tomatoes (NOT drained)
2 cans beef broth
4 cups water
1/2 cup flour (for dredging)
2 bay leaves
Salt and Pepper to taste
1 Tbsp oil
Procedure
Dredge the stew meat in the flour until well coated. Heat the oil in a large pot or Dutch oven. Brown the meat on all sides. Once things begin sticking to the bottom of the pot, add 1 can of the tomatoes to deglaze the pot. Once deglazed, add the other can of tomatoes.
Now, add the beef broth, bay leaves, and enough water to cover the meat with 2-3 inches of liquid. Bring to a boil, cover, reduce heat, and simmer for 1.5 hours.
Add carrots and simmer for 1 hour more.
Add remaining ingredients EXCEPT the peas. Simmer until potatoes are tender – about 35 to 45 minutes. Once potatoes are tender, add peas and simmer for 15 minutes more to thoroughly heat the peas. I like to serve this in bowls over white rice.
Notes
You can use just about any beef. I actually don’t recommend buying pre-cut stew meat as it is more expensive since they charge you for the labor. Instead, find a nice beef roast and then cut it up your self. You’ll save money and can control the type of beef you use in your stew.
About the tomatoes – you can sub in tomato sauce if you like. In this recipe, you save the peas for last since they are delicate and don’t stand up well to long cook times. Conversely, I like to add the carrots early since they take a bit of cooking to become tender.
The end result should be a thick and dark drown stew. If it isn’t looking thick enough when you add the potatoes and other veggies, then leave the lid off and turn up the heat to aid in evaporation and thickening of the stock.
Beef Stew
Ingredients
2 lbs stew meat
5 medium potatoes, peeled and coarse cut (3/4" chunks)
5 whole carrots, peeled and cut into medallions (rounds)
1 medium onion, coarsely chopped
1 can yellow corn (drained)
1 can sweet peas (drained)
8 large mushrooms, sliced
2 cans crushed/diced tomatoes (NOT drained)
2 cans beef broth
4 cups water
1/2 cup flour (for dredging)
2 bay leaves
Salt and Pepper to taste
1 Tbsp oil
Procedure
Dredge the stew meat in the flour until well coated. Heat the oil in a large pot or Dutch oven. Brown the meat on all sides. Once things begin sticking to the bottom of the pot, add 1 can of the tomatoes to deglaze the pot. Once deglazed, add the other can of tomatoes.
Now, add the beef broth, bay leaves, and enough water to cover the meat with 2-3 inches of liquid. Bring to a boil, cover, reduce heat, and simmer for 1.5 hours.
Add carrots and simmer for 1 hour more.
Add remaining ingredients EXCEPT the peas. Simmer until potatoes are tender – about 35 to 45 minutes. Once potatoes are tender, add peas and simmer for 15 minutes more to thoroughly heat the peas. I like to serve this in bowls over white rice.
Notes
You can use just about any beef. I actually don’t recommend buying pre-cut stew meat as it is more expensive since they charge you for the labor. Instead, find a nice beef roast and then cut it up your self. You’ll save money and can control the type of beef you use in your stew.
About the tomatoes – you can sub in tomato sauce if you like. In this recipe, you save the peas for last since they are delicate and don’t stand up well to long cook times. Conversely, I like to add the carrots early since they take a bit of cooking to become tender.
The end result should be a thick and dark drown stew. If it isn’t looking thick enough when you add the potatoes and other veggies, then leave the lid off and turn up the heat to aid in evaporation and thickening of the stock.
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