Beef Stew

Beef Stew
Pocket

Beef Stew just might be the perfect winter food, wouldn’t you say? Loaded with hearty vegetables and tender chunks of beef, it’s both comforting and fabulous on a cold stormy day. I asked MyHandsomeHusband if he would make a batch last week, I took a few pictures (and notes!) along the way and brought them all to share with you all today. This treasure of a recipe is layered with wonderful flavors, only takes about 20 minutes prep (plus 1 hour cooking time) and was given a thumbs up by every one of my family members.

Love it when that happens.

Hope you enjoy this one, guys.  It’s winter, you know. 🙂

Beef Stew Jamie Cooks It Up!_edited-1
Serve This With

Mile High Butterflake Biscuits
Crunchy Poppyseed Coleslaw
Lunch Lady Peanut Butter Oatmeal Chocolate Bars

Beef Stew
PRINT RECIPE

Time: 20 min. prep + 1 hour cooking
Yield: 8 servings
Recipe from MyHandsomeHusband

1 pound stew meat
salt and pepper
1 tsp granulated garlic (or garlic powder)
3 Tb olive oil
2 medium onions, chopped
3/4 C flour
10 C hot water
14 tsp beef bullion (or 14 bullion cubes)
2 bay leaves
1 Tb Worcestershire
1 tsp thyme
1/2 tsp rosemary
2 Tb tomato paste
1 Tb red wine vinegar
3 C potatoes, chopped
2 C carrots, chopped
1 C celery, chopped

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1. Grab your stew meat and sprinkle salt, pepper and 1 tsp granulated garlic all over it.

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2. Into a large, heavy soup pot heat 3 Tb olive oil over medium high heat. Add the seasoned meat and allow it to start to brown, stirring occasionally. Should only take about 2 minutes.

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3. Chop 2 medium onions into 1 inch cubes (give or take a centimeter!). Add them to the soup pot to cook with the beef.

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4. When the beef is brown (it can still be pink in the center) and the onions have started to turn translucent, sprinkle 3/4 C flour over it all. Stir the flour in to incorporate. It will start to look kind of pasty, that’s ok and what you are looking for. 🙂 Let it all cook for 2 more minutes, allowing the flour to soak up the juices.
5. Add 10 C hot water, 14 tsp beef bullion, 2 bay leaves, 1 Tb Worcestershire, 1 tsp thyme, 1/2 tsp rosemary, 2 Tb tomato paste and 1 Tb red wine vinegar. Bring it to a simmer.

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6. Chop yourself some beautiful veggies. I used yukon gold potatoes, so I opted to leave the peel on. You’ll want to chop the pieces all about 1 inch thick, giving your stew a some nice, hearty substance. Chop 3 C potatoes, 2 C carrots and 1 C celery.

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7. Add the vegetables to the pot and allow the stew to simmer, stirring occasionally, for 1 hour. Give it a taste, and add more salt and pepper to taste.

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Serve and enjoy!



Post a comment!

5 Comments

  1. 1
    Pete (female)
    January 13, 2015 at 11:09 am

    wow I wish I could show this to my husband and he would make it, but that won’t happen. Looks so good. Will try it out

  2. 2
    Kim
    January 13, 2015 at 1:20 pm

    Yum! I kow what’s for dinner tomorrow evening! Thank you Jamie( and your hubby too)!

  3. 3
    Jenny
    January 20, 2015 at 10:35 am

    Would you ever put this in a crock pot?

    • 4
      Jamie
      January 22, 2015 at 7:11 am

      Hi Jenny,
      Yes, you can certainly put it in the crock pot. Once you have all the ingredients assembled, pour it into the crock pot and cook on low for 6 hours or high for 4 hours. Best of luck!
      ~Jamie

  4. 5
    Blair
    February 12, 2015 at 7:39 pm

    I made this tonight and it was delicious! Thank you for the recipe!

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