Really cold and windy out yesterday, and snow was in the forecast, so a great day to make some old time comfort food to warm you from the inside out. I have always loved beef stew, the flavor of it is just so good, and it's done in one pot, plus for me. This version, that I have been making for almost 40 years, is so tasty. Serve it up with a loaf of warm crusty bread and some butter, to sop up all the gravy, and it is easily a hot pick for a cold winter night dinner.
Recipe below. To print recipe, click on it, highlight and print.
I start with beef stew meat or beef cubes as we call them, celery, carrots, potatoes and onion. Flour and seasonings in a 1 quart resealable bag, no fuss, no muss, to coat the beef.
Cut the beef into bite size pieces, drop into the resealable bag and........
.....shake to coat all the pieces. All the pieces are coated, and see no mess! Save that leftover flour you're gonna need it!
These are the ingredients for the gravy, and heat 3 tablespoons of olive oil to brown the meat.
Toss just the flour coated meat into the pan and brown on all sides. It will get a coating on it.
After the meat is browned, toss in the remainder of the flour from the bag and stir it in with the meat. This will help to thicken the gravy.
Add 3 cups of water to the pan and stir to get all the bits and pieces that are stuck to the bottom of the pan.
Now the gravy makings, add to the pot - Ketchup, Worcestershire Sauce and Kitchen Bouquet. Then the veggies.
Stir it all together and add some fresh or dried parsley, it gives it some color and flavor.
Ummm.... Beefy goodness! Let it simmer for about 2 hours until all the flavors combine, the sauce thickens and the meat gets even more tender. Serve with crusty bread.
Dinner is done, grab your spoon!
Homemade Beef Stew
Ingredients
3 tablespoons of olive oil
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 1/2 lbs beef stew meat (beef cubes), cut into bite size pieces
5 cups of water
5 carrots, peeled and sliced
4 stalks celery, sliced
1 large onion, chopped
5 medium - large potatoes, cut into bite size pieces
1/2 cup ketchup
1/3 cup Worcestershire sauce
2 tablespoons Kitchen Bouquet, in ketchup aisle at the grocery store
2 tablespoons of fresh parsley or 1 tablespoon of dried
1 1/2 cups frozen green peas
Directions
Add the 3 tablespoons of olive oil to a large soup pot. To a quart size resealable bag, add the flour, salt, pepper and garlic powder, seal it and shake to combine. Add the beef to the bag all at one time, shake to coat the meat. Heat the oil over medium high heat, add the beef and stir, reserve the remaining flour in the bag. While the beef is browning, have all the vegetables washed, cut and ready to be added to the pot. Continue to stir the meat until all is browned, reduce heat to medium, add the leftover flour from the bag to the cooked meat and stir it in. This helps to thicken the gravy for the stew. Pour in the 5 cups of water, stirring and scraping the bottom of the pan. Add the vegetables and stir them in. Next, add the ketchup, Worcestershire sauce, Kitchen Bouquet and parsley, stir to combine. Cover and cook for 1 1/2 - 2 hours, stirring occasionally. In the last 5 minutes of cooking add the peas and stir them in. Makes 8 servings.
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