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This is a recipe that I grew up with and tweaked a tad as I got older. My mom used the beef stew recipe from the original Betty Crocker Cookbook, and then on the sides of the page, she wrote in her changes to the recipe to make her own. As I got older and started to make this on my own, and I tweaked it a little bit to my liking. I hope you enjoy this special stew!
This stew is always a crowd pleaser on a cold day and the epitome of comfort food!
Plan to let this mixture simmer on the stove all day. The "low and slow" cook time helps the meat be tender and all the flavors to come together in a beautiful way.
I love my Le Cruset Dutch Oven and prefer to use that for this recipe, as well as others, but you can also use a crock pot if that is easier. ***If you are choosing to use a slow cooker, make sure you brown the beef first! This is key to making the meat tender and flavorful!
***This particular pot was given to me as a gift, but is at a higher price point. I have linked a few others that are similar, but maybe less expensive for you to see here and also here.
Once the meet has simmered for 2-2.5 hours, just add everything else to the pot and slow cook all day. Once meat and vegetables are tender and you are ready to eat, use the flour/water mixture and let it melt into your stew for about ten minutes before you eat.
Enjoy!
Beef Stew
Serves 6
1 tbsp veg oil or shortening
1.5 lbs of stew meat (boneless beef round, chuck or tip cut into 1 inch pieces)
3 medium potatoes
1 green pepper
1 yellow onion
3 medium carrots
3 medium celery stalks
4-4.5 cups water, 1/2 cup water
1/8 tsp ground black pepper
1/2 tsp kosher salt, 1 tsp salt
1/2 tsp bottled brown bouquet sauce (gravy mother)
2 tbsp flour
1 dried bay leaf
Instructions:
In a Dutch oven or a good heavy pot, heat the oil or shortening and then add the stew meat and brown beef on all sides; cook for 10 minutes. When the meat is browned and cooked, add 3 cups water, 1/8 tsp ground black pepper and 1/2 tsp salt. Heat to boiling, cover and simmer for 2-2.5 hours.
Prep vegetables and cut into 1 inch pieces. After meat has simmered, add bay leaf, brown bouquet sauce, 1 tsp salt, and vegetables. Bring to boil then simmer for 45 minutes to one hour to your liking of vegetable tenderness (I like mine very tender so I do the full hour).
In leakproof container, add flour and 1/2 cup of water. Vigorously shake until all flour is until mixture is fully combined without lumps. Add to simmering stew and stir in and let simmer for about 20 minutes while stirring.
Remove from heat and serve! Enjoy!
Come back and leave a comment to tell me how you enjoyed this recipe or if you tweaked it a little for yourself!
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