Beef Stew is a hardy dish made by simmering cubed beef roast, potatoes, carrots and onions in beef stock. It's good served with a side salad and bread. We usually eat beef stew in cool or cold weather. It is one of those dishes that warm you up as well as fill you up.
Beef Stew takes a few hours to simmer so that the beef tenderizes, the vegetables soften and the flavors blend. The bulk of the time in making this dish is letting the stew simmer. It doesn't take a lot of effort to make.
If you like turnips, you can use turnips instead of potatoes, or use both turnips and potatoes. Sometimes I will use half potatoes and half turnips.
Some people add cut up celery, green peppers, green beans or corn. You can add the vegetables that you prefer. Sometimes I add cut up celery, but if I don't have any on hand, I use celery seed.
Beef Stew warms up nicely in the microwave. Leftover Beef Stew makes a hearty lunch.
I hope you enjoy the Beef Stew!
- 2 pounds boneless chuck cubes, about 1-inch You can use other cuts of boneless beef.
- 2 tablespoons vegetable oil
- 6 cups warm beef stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups carrots
- 6 cups potatoes You can use turnips or a mix of turnips and potatoes.
- 1 cup onions
- 1 teaspoon browning sauce, optional I omit
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon celery seed You can use cut up celery, if you prefer.
- 1 cup cold beef stock
- 4 tablespoons all-purpose flour
- Cut up the carrots into about 1/2-inch thick pieces, or your desired size. Set aside.
- Cut up the potatoes into about 1 1/2-inch thick pieces, or your desired size. Set aside.
- Dice the onions, or cut them to your desired size. Set aside.
- In a large pot, heat the vegetable oil over medium then add the beef cubes and brown on all sides.
- Add the beef stock, salt and pepper then cook, covered, over medium / medium-low heat until the beef is tender, about 2 1/2 hours.
- Add the carrots, potatoes, onions, browning sauce, garlic, bay leaves and celery seed then cook until the vegetables are tender.
- Mix the cold beef stock and all-purpose flour together until smooth.
- Increase the heat on the stew until the mixture begins to boil.
- Slowly pour the beef stock mixture into the boiling liquid, stirring as you pour.
- Turn the heat back down and let the stew simmer for 10-15 minutes.
- Serve hot.