Soups, stews, and crock pot meals are my staples around dinner time in the winter. What says warm and cozy better than a steaming bowl of yummy bowl full steaming goodness? One of my favorites is beef stew. It is hearty, savory and a crowd pleaser!
Beef Stew Prep
This blog will explain how to make my stew. It’s perfect for a busy weeknight as it does not take too much time to make. We always have left overs and I consider that a bonus! First, you will need a pound of beef stew meat. I cut it into 1 in chunks and then place in a gallon zip lock bag. Next, I add in Worcestershire sauce to marinate it in the fridge for at least an hour before hand. If you have more time, prepare this earlier to let it marinate longer. It will let the flavor saturate the meat even more.
Next, it is time to slice and chop all the veggies- onions, carrots, celery, and potatoes. I use a mandolin slicer to make the carrot and celery cutting quick and easy. After the meat has marinated, lightly dip them in a bowl of flour to have a dusting of flour on each piece of meat. Once these are all ready, melt 1/2 stick of butter- yes- I said 1/2 stick of butter in a soup pot. Sauté the marinated and floured beef until all sides are browned and your kitchen smells amazing. After the meat it browned, keep it in the pot, and add in the celery, onions, and carrots. Cook these until they are tender and season with garlic and salt.
Final Steps
After the veggies are tender, you can add in a can of diced tomatoes. (Or, your own canned tomatoes from your garden last summer! Hop over to our blog about canning to see how to do that!) Also, add in 32oz of bone broth or beef broth. I highly recommend bone broth as it has so many added nutrients such as collagen, calcium, magnesium, and phosphorous to “beef” up your stew. Check out our blog about making your own bone broth. While stirring the stew, add in some more worchestershire sauce for depth in flavor.
Dump in a can of corn and the diced up potatoes. Then, bring the stew to a boil. Lower the burner to allow the stew to simmer, covered, for about an hour while the flavors combine and the potatoes soften. Just before serving, add in a bag of frozen peas. Allow them to warm and then your beef stew is ready.
Serve this with a loaf of sourdough bread and your family will be singing your praises!
Savory Beef Stew
Equipment
- 1 Soup Pot
Ingredients
- 1 lb Beef Stew Meat cut into 1 inch cubes
- Worcestershire Sauce
- 1 1/2 cup Flour
- 1/2 stick Butter
- 1 Onion, Chopped
- 5 Carrots- Peeled and sliced
- 4 Celery Stalks sliced
- 32 oz Bone Broth or Beef Broth
- 1 can Diced Tomatoes
- 1 can Corn, undrained
- 1-2 cups Cubed red potatoes or multicolored baby potatoes
- 1 bag Frozen Peas
- 1 tbsp Salt
- 1 tbsp Garlic Powder
Instructions
- First, marinate your stew meat in 4-5 tbsp of Worcestershire sauce and place in the fridge for at least an hour- or longer if you have the time!Slice the carrots and celery. Chop the onions and dice the potatoes.After meat has marinated, dip it in a bowl of flour to lightly coat each piece of meat.Melt the butter in your soup pot and begin to brown the floured stew meat on all sides.Then, add in the onions, carrots and celery- sautéing until they are softened. I like to sprinkle some salt over the veggies while they are cookingNext, add in the can of diced tomatoes, bone or beef broth, canned corn with liquid and potatoes. Stir in the salt, garlic powder, and 2-3 tbsp of Worcestershire sauce for added flavor!Bring the stew to a boil and then lower the temperature to allow it to simmer, covered, for about an hour. Just before the stew is done cooking, pour in the bag of frozen peas and let them heat up. Then, it is ready to be served!This stew goes great with a slice of buttered sourdough bread! Store in the fridge for up to 5 days.
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