Recipe: Old Fashioned Beef Stew

January 22, 2011 at 6:00 am | Posted in Food | Leave a comment
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I tasted an amazing, rich beef stew at a potluck dinner a few years ago- the lady who brought it used to make it for her restaurant.  She told me how she gets such a rich sauce, and while it isn’t healthy, it is delicious.  And nothing beats a warm pot of stew simmering on a cold afternoon.

  • beef (2 lbs)
  • onion (1)
  • potatoes (3-5)
  • carrots (1 lb)
  • butter (1/2 stick)
  • flour (1/2 cup)
  • water

I don’t follow an exact recipe to make things like stew- it is really simple, and you can change the amounts of meat and vegetables to go with what you have on hand.

To get that rich,  creamy texture, you need to make a roux.  Just throw half a stick of butter and 1/2 a cup of flour into the bottom of your pot.  Cook over low heat until the mixture browns.  You may have to add a little extra oil or butter if it gets too thick.

Go ahead and chop your onion while the roux cooks.   Stir the onion into the roux mixture, and cook for 5 minutes or so until the onions are cooked through.  You may have to add a little water to keep the mixture from burning.  Chop the meat into bite sized pieces while the mixture is cooking.

Any type of beef will work – steak, roast, stew meat, ground beef.  I usually go with whatever is on sale – this time I used chopped steaks.  I like to use my kitchen shears to chop the meat.

Add the meat to the onion mixture, and stir well to coat all pieces.  Cook slowly over low heat until the meat is mostly done.  You may need to add a little water.

When the meat is mostly done, stir in the carrots and a few bay leaves.  Fill the pot 2/3 with water.  Simmer for a few hours, stirring occasionally and adding water as needed.  Add a can of diced tomatoes if you’d like (I can’t eat them so I leave them out.)

Add the potatoes in 90 minutes before you plan on eating.   Saving the potatoes until the end prevents them from turning into mush.  Serve with crusty bread and butter.  While it sounds like a long cooking time, you don’t actually have to do much.  Just occasionally check on the pot, and stir it to prevent sticking.

Old Fashioned Beef Stew

Ingredients:

  • beef (2 lbs)
  • onion (1)
  • potatoes (3-5)
  • carrots (1 lb)
  • butter (1/2 stick)
  • flour (1/2 cup)
  • water as needed
  1. To make a roux, throw half a stick of butter and 1/2 a cup of flour into the bottom of your pot.  Cook over low heat until the mixture browns, stirring regularly.  You may have to add a little extra oil or butter if it gets too thick.
  2. Go ahead and chop your onion while the roux cooks.   Stir the onion into the roux mixture, and cook for 5 minutes or so until the onions are cooked through.  You may have to add a little water to keep the mixture from burning.  Chop the meat into bite sized pieces while the mixture is cooking. Any type of beef will work – steak, roast, stew meat, ground beef.  I usually go with whatever is on sale – this time I used chopped steaks.  I like to use my kitchen shears to chop the meat.
  3. Add the meat to the onion mixture, and stir well to coat all pieces.  Cook slowly over low heat until the meat is mostly done.  You may need to add a little water
  4. When the meat is mostly done, stir in the carrots and a few bay leaves.  Fill the pot 2/3 with water.  Simmer for a few hours, stirring occasionally and adding water as needed.  Add a can of diced tomatoes if you’d like (I can’t eat them so I leave them out.)
  5. Add the potatoes in 90 minutes before you plan on eating.   Saving the potatoes until the end prevents them from turning into mush.  Serve with crusty bread and butter.  While it sounds like a long cooking time, you don’t actually have to do much.  Just occasionally check on the pot, and stir it to prevent sticking.

Printed from randomcreativity.wordpress.com

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