Beef Stew

Beef Stew
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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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