I used to feel really, really intimidated by this recipe, mostly because it took so long to nail The Momma down to exact measurements (she’s been making it so long that it’s second-nature to her!). & the first time I attempted it, I left the heat up too high in a basic pot & it was…shall we say, DESTROYED. I can count on one hand the number of inedible meals I’ve made since our marriage began & my first attempt at beef stew hits #1 on that list. I’m so proud to conquer it because it is a staple of my childhood & an absolute favorite on cold nights. The leftovers are fantastic, too.
I make it in my cast iron dutch oven on the stove, which helps distribute the heat much more evenly so that I can walk away for the hour that it simmers. Key to the first time: WATCH YOUR HEAT. Watch your heat, watch your heat, watch your heat. Otherwise you’ll end up with beef charred to the bottom of your pot & gravy that’s more like glue paste.
Ingredients
1 lb stew meat
4 potatoes, skinned & cut into chunks
1 lb baby carrots
1 chopped onion
Extra Virgin Olive Oil
4 cups hot water
1 Tbsp salt
1 tsp sugar
1/4 tsp paprika
shake of garlic salt (I do three shakes)
dash of allspice or cloves
1Tbsp Worcestershire sauce
- Coat bottom of pot with EVOO, heat until hot. Sear meat in the oil.
- Toss in 1/2 chopped onion & saute.
- Add 4 cups hot water. Boil & return to low setting on stove.
- Add sugar, salt, paprika, garlic salt, allspice, Worcestershire sauce, & stir.
- Cover & cook for an hour.
- After an hour, add carrots, potatoes, & remainder of the onion.
- Return to a boil, then cut heat back until it is barely boiling (like a little over mid-heat) for 30 minutes. Keep your eye on it to be sure it’s not burning on the bottom!
- In a separate bowl, whisk a few tablespoons of flour into hot water until thick but even (you don’t want little “dumplings” in the flour). Stir into the stew broth that’s in the pot right before serving.
This also freezes beautifully! I serve with a salad & drop biscuits. Enjoy!
{ 23 comments… read them below or add one }
I think I’ve checked 6 times for a new post today: and this one just made me super hungry!! I’ve been wanting to tackle beef stew…but it terrifies me. eeks!
I swear the trick is the dutch oven instead of a metal pot. It keeps the heat nice & even so you don’t have to obsessively check as much!
(also, miss you!)
that’s what I’m going to try!! I love my dutch oven – but I DON’T use it enough!!
PS: find Sara Sophia at Blissdom
She has something for you – she was having stuff shipped to her at the hotel, so I shipped it to her, instead of you ;o] miss YOUUUUUUU
This sounds delish!!!
This sounds so good although we are in the mid 70′s here today so it might have to wait for a cooler day.
How much flour do you use? Happen to have all of these ingredients, & may try yours instead my old fall back betty crocker one!
I usually end up using about 3 Tbsp of flour! But it just depends on how thick you like the broth…there’s no right or wrong answer! Doug really likes this heavy on the potatoes with a thick broth, so it’s more the consistancy of gravy. When The Momma makes it, she usually has it a little less flour & it’s runnier.
Ha…that’s what I have in the slow cooker right now
So funny! I just posted one of my father’s recipes on the Yummy Mummy Club today where I talked about his lack of real measurements of ingredients. He subscribes to “a little of this, a little of that, a little wine for the pot, a little wine for me” method of cooking
Can’t wait to try this stew recipe out!
It was SO HARD to nail The Momma down to ingredients & measurements. The only one she really couldn’t figure out was the “dash” of allspice or cloves…it ends up being about 3 pinches when I do it.
This sounds so good right now. I love beef stew and always forget to make it. Adding it to my menu for next week!
I recently started making a beef stew similar to this that takes a can of beer and it’s AMAZING. The beer seems to bring out the flavors scrumptiously
My friend just made beef stew this weekend and it was so yummy! She threw some beer in at the start (also dusted the beef with flour before searing) and then tossed in some red wine toward the end. Amazingly good. Now I’m hungry for it again!!!
anytime someone says “it freezes beautifully” it makes me think of Steel Magnolias where Darryl Hannah’s character says she made a meal from the “freezes beautifully” section of her cookbook.
love that movie.
cant wait to try this!
YUM!!! recipes from Mommas are the BEST! I’ll put this one on my must try list for sure!!!
I made this beef stew for the first time a few years ago when you posted it before and it was a huge hit in our house. I have made huge batches to freeze and it’s become one of our favorite meals!
This beef stew looks and sounds so tasty, thanks for sharing.
I’m going to make a crockpot rendition of this. Thanks!
Trying this for dinner tonight! Excited to try it! Just found your blog recently ~ love it!!
Thanks, Jenn!! I’m keeping my fingers crossed that you like it. Just keep an eye on your heat
(you know, in case you needed a 500th reminder.)
Have been meaning to comment! Made this on Sunday – modified somewhat to our tastes, but the backbone of your recipe was definitely what I needed to get started! It came out great! Hubs in fact stated it is now in his top 5! I usually make a Cookling light beef stew recipe but it’s tomato based with red wine, and this time I just really wanted that straight up beef stew flavor and this came out perfect! Thanks for the recipe!
WONDERFUL!!!
We tailor it a bit too with more potatoes & flour for my carb-aholic husband. oy.
I am trying this in my dutch oven for supper tonight. It is my first attempt at beef stew! Thank you so much!
xoxo
MB