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Beef Stew

My Beef Stew recipe is one that has been developed over the years; I just make it the way my husband likes it. His favorite version has an ample amount of meat compared to the vegetables. This recipe is the tasty version that he likes, but it can be adjusted to suit your taste if you like more vegetables or would like to add tomatoes or mushrooms.


Beef Stew
4 cups chopped potatoes
2 cups carrots, cut in rounds
1 cup chopped celery
3 cloves garlic, finely chopped
1 (32 ounce) box beef broth + about 1 additional cup
1 onion, diced
Vegetable oil
3 to 3 1/2 pounds beef, cut into bite size pieces (rib eye steak works well)
Flour to dredge beef
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Peel and chop the potatoes into bite size pieces; peel and cut carrots into thin rounds. Chop celery and garlic. Combine vegetables with 32 ounces of beef broth in a large dutch oven. Bring to a boil; reduce heat and simmer.
In a large skillet coated with vegetable oil, cook the onion until tender, then add the onion to the boiling vegetables. Dredge the beef in flour, and brown the beef in the hot skillet. When all the beef has been browned, add to the boiling vegetables. At this time, the stew will thicken and you will need to add more beef broth, usually about an additional cup. Add salt, pepper, and vinegar. Simmer on low heat until tender.


I chop the potatoes and carrots a little larger for stew than I do for soup, 4 cups of potatoes and 2 cups of carrots.


I use 1 cup of celery and 3 cloves of garlic.

Chop an onion and cook until tender.

Any kind of beef that you like will work for stew. You can buy chopped stew meat if you prefer.

Chop the beef into bite size pieces.

The vegetables will already be getting tender by the time the beef is browned. Let everything simmer together until all is cooked through.

My Beef Stew recipe is one that has been developed over the years; I just make it the way my husband likes it. His favorite version has an ample amount of meat compared to the vegetables. This recipe is the tasty version that he likes, but it can be adjusted to suit your taste if you like more vegetables or would like to add tomatoes or mushrooms.


Beef Stew
4 cups chopped potatoes
2 cups carrots, cut in rounds
1 cup chopped celery
3 cloves garlic, finely chopped
1 (32 ounce) box beef broth + about 1 additional cup
1 onion, diced
Vegetable oil
3 to 3 1/2 pounds beef, cut into bite size pieces (rib eye steak works well)
Flour to dredge beef
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Peel and chop the potatoes into bite size pieces; peel and cut carrots into thin rounds. Chop celery and garlic. Combine vegetables with 32 ounces of beef broth in a large dutch oven. Bring to a boil; reduce heat and simmer.
In a large skillet coated with vegetable oil, cook the onion until tender, then add the onion to the boiling vegetables. Dredge the beef in flour, and brown the beef in the hot skillet. When all the beef has been browned, add to the boiling vegetables. At this time, the stew will thicken and you will need to add more beef broth, usually about an additional cup. Add salt, pepper, and vinegar. Simmer on low heat until tender.


I chop the potatoes and carrots a little larger for stew than I do for soup, 4 cups of potatoes and 2 cups of carrots.


I use 1 cup of celery and 3 cloves of garlic.

Chop an onion and cook until tender.

Any kind of beef that you like will work for stew. You can buy chopped stew meat if you prefer.

Chop the beef into bite size pieces.

The vegetables will already be getting tender by the time the beef is browned. Let everything simmer together until all is cooked through.

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