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Saturday, April 7

Featured Recipe: Beef Stew

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It’s been cloudy and gloomy here in San Diego the last few days, so I think we’re due for some comfort food. Last time I made Beef Stew, Cate GOBBLED it up! Hopefully other toddlers out there will follow suit…always nice to find something they’ll eat!


This recipe is from my mom, who is notorious for giving non-recipe-recipes, where you have to guess amounts, etc. Despite the lack of direction, it IS easy to make. Let me know if you have questions! Note: I put the carrots and celery in before the potatoes so the potatoes don’t get too mushy, but some people don’t mind it and like how the potatoes thicken the stew.

Featured Recipe: Beef Stew
 
Hearty beef stew! Yum!
Author:
Recipe type: Main Dish, Meat
Ingredients
  • beef stew meat / round steak (appx amount: 1½ lb)
  • butter/olive oil
  • onion (I chop ½ of an onion)
  • beef broth (appx 4 Cups; mom uses beef concentrate and water, I have bouillon)
  • celery
  • carrots
  • potatoes
  • flour/water thickening
  • salt & pepper to taste
Instructions
  1. Brown the meat and onions. Add broth to cover meat and simmer for a few hours. Add vegetables. When they’re not quite done, add thickening. Season.

 

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7 Comments »

  1. 1
    east coast bosleys

    Jane, what seasonings do you use? How do you keep your meat tender? I have the worst time with beef stew because my meat always seems SO tough. Any advice???

  2. 2
    nate

    I just use salt and pepper. as far as the meat getting tender… I’ve always just simmered it on low on the stove for HOURS and it ends up literally falling apart. don’t know how you’ve cooked it in the past, but that seems to work for me – no matter what meat I had. hope that helps – good luck! :)

  3. This recipe is very similar to one we make from time to time but we often add more vegetables like green beans or peas.

    The nice thing about beef stew, or any stew for that matter, is you can leftovers toward the end to save money and create a variation on a theme.

    And as Nate mentioned, the key to tender meat is to allow it to simmer for a long time on low heat. Great recipe for a slow-cooker.

  4. I got this recipe from the Kroger mailer a while back, and am cooking it right now! It’s psychologically hard for me b/c I’m not good at non-recipe recipes! I want exact numbers LOL but I’m sure I can do this easy one :)

    • Jane Maynard

      you can do it! you can do it! don’t be scared! :) come back and let me know how it goes!

    • It’s very good! I added a can of drained kernel corn at the last minute. I didn’t have pearl onions so I thought it needed a little something. I like lots of flavor so added quite a bit of salt. Yum & tender!

    • Jane Maynard

      that’s why this “recipe” is great – you can totally adapt it, use what you have, whatever…just provides a nice basis from which to work. sounds like it was yummy.

      salt = deliciousness, by the way ;)

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