Comfort food at it’s best!
Baby…it’s cold outside and what could be better than some nice, hot Beef Stew to warm you up.
I have a delicious, easy recipe to share with you that will make your mouth water. If you know how to cut up vegetables and use measuring cups and spoons you will have no problem making this dish for your family.
This dish can be made in a dutch oven or a crock pot.
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Ingredients for Hearty Beef Stew:
2-3 pounds beef arm roast, rump roast, or pot roast
5 cloves garlic, sliced into small wedges
salt and pepper to taste
1 medium red or yellow onion, sliced
1 32 ounce box of beef stock
5 large potatoes, cubed
4 large carrots, cubed
2 stalks celery, chopped
Instructions for Hearty Beef Stew:
Using a paring knife, make slits into your roast about 3/4 inch deep (evenly spaced all over the roast), poke one small, cut wedge of garlic in to each slit.
Preheat a large dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 10 minutes on the first side. Turn and season with salt and pepper.
Break onion slices into rings and spread them on top of the roast and let the roast brown another 5 minutes. Add the beef stock, then the potatoes, carrots, and celery in layers. You may add more salt and pepper to taste at this point if you like.
Reduce heat to low and cook for 1-2 hours; longer cooking times will make the meat more tender.
Make Your Beef Stew Even Better:
If you like gravy in your Beef Stew, after you remove the meat and vegetables from the pan, you will have some liquid left. Mix 2 tablespoons of cornstarch or flour into 1/2 cup of cold water. Bring the liquid to a boil and add cornstarch and water. Stir until gravy is desired consistency, season to taste and serve over your meat and stew, yum.
If you want to make your stew in a crock pot; transfer the meat to a warm crock pot after you brown it and before you season it and add the onions, then follow the instructions the end. Cook on low heat 6-8 hours.
Serve this with homemade bread and a fresh chef salad and you have a meal your family will love, at least mine does.
- 2-3 pounds beef arm roast, rump roast, or pot roast
- 5 cloves garlic, sliced into small wedges
- salt and pepper to taste
- 1 medium red or yellow onion, sliced
- 1 32 ounce box of beef stock
- 5 large potatoes, cubed
- 4 large carrots, cubed
- 2 stalks celery, chopped
- Using a paring knife, make slits into your roast about 3/4 inch deep (evenly spaced all over the roast), poke one small, cut wedge of garlic in to each slit.
- Preheat a large dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
- Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 10 minutes on the first side. Turn and season with salt and pepper.
- Break onion slices into rings and spread them on top of the roast and let the roast brown another 5 minutes. Add the beef stock, then the potatoes, carrots, and celery in layers. You may add more salt and pepper to taste at this point if you like.
- Reduce heat to low and cook for 1-2 hours; longer cooking times will make the meat more tender.
- If you like gravy in your Beef Stew, after you remove the meat and vegetables from the pan, you will have some liquid left. Mix 2 tablespoons of cornstarch or flour into 1/2 cup of cold water. Bring the liquid to a boil and add cornstarch and water. Stir until gravy is desired consistency, season to taste and serve over your meat and stew, yum.
- If you want to make your stew in a crock pot; transfer the meat to a warm crock pot after you brown it and before you season it and add the onions, then follow the instructions the end. Cook on low heat 6-8 hours.
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