Old Fashioned Beef Stew

Old Fashioned Beef Stew

J loves food, but he's not the type to get emotional about it. When he hugged me after tasting this stew I knew I had a winner. It reminded him of his dad's stew when he was a kid and there was a little shine in his eyes has he told me. I was so touched. This kind of moment is exactly why I love to cook.

Final stew. I scarfed this and another bowl full in record time.

Final stew. I scarfed this and another bowl full in record time.

I'm certain you'll love this simple and crazy tasty stew as much as we do. It's an easy meal to do on a weeknight or if you want leftovers for the week, a great Sunday cook. This lasted two meals for me and my very hungry J. It should feed at least 4 adults and is very easy to adjust larger or smaller. 

Old Fashioned Beef Stew

Adapted from Joyously Domestic

Low Energy Friendly Recipe
 

Ingredients

  • 2 pounds Beef Stew Meat
  • 2 tablespoons Olive Oil
  • 2 1/2 to 3 cups Beef Stock/Broth 
  • 1 1/2 to 2 tablespoon Worcestershire sauce, to taste
  • 1 Garlic clove, peeled and smashed
  • 1 Onion, peeled and sliced
  • 1 - 2 Bay Leaves
  • 1 teaspoon Sugar
  • 3/4 to 1 teaspoon Paprika
  • 1/2 teaspoon Allspice
  • 3 Carrots, peeled and sliced
  • 2 - 3 ribs Celery, chopped
  • 3 - 4 potatoes, peeled and cut into small chunks 
  • Fresh thyme, for garnish 
  • 1 - 2 tablespoons cornstarch (if needed to thicken "gravy")
  • Salt & pepper to taste

Directions

Step 1 - Browning meat

Step 1 - Browning meat

Step 2 - Adding stock and seasoning

Step 2 - Adding stock and seasoning

Step 4 - Adding Veggies

Step 4 - Adding Veggies

  1. Heat large stock pot or duck oven on Med High to High heat. Add Olive oil once hot and move pot to coat the bottom. Add the Stew Meat, season meat with salt, pepper, and 1/4 teaspoon Allspice. Brown meat. You may need to do it in batches depending on your pot's size.
  2. Add 2 1/2 cups Beef stock/broth, Worcestershire sauce, smashed Garlic, Onion, rest of spices, sugar, and salt and pepper to taste. Bring to boil then cover and simmer low for 1 1/2 hours.
  3. Remove bay leaves and garlic (unless dissolved or in small pieces). Taste gravy/liquid and adjust seasoning as needed. Add in Celery, Carrots, and Potatoes. If you think it needs more liquid, add more Beef stock/broth. (Stew typically have a thick gravy like liquid but adjust to consistency you prefer).
  4. Bring to boil. cover and simmer for an additional 30 minutes.
  5. Thicken gravy if needed with Cornstarch by adding cornstarch and water into small bowl until it becomes a slurry (most liquidly than paste). Add into pot and stir thoroughly. Let simmer a few minutes until it thickens.
  6. Garnished with fresh thyme and serve!

Accessible Tips

  • Use a food processor to cut all your veggies. You can use a slicing attachment for the carrots and celery and general chopping blade for onion and potatoes. The potatoes won't look as pretty but they'll still taste great.
  • Use red potatoes or other potato that you like the skins on to eliminate peeling.
  • Relax! This recipe has lots of down time so take a nap if you need to after the first two steps. Just be sure to set an alarm, though it's fine if you need a little extra time. The meat will hold up if you need an extra 15 minutes.

Simple, easy, and delicious?1 What's not to love? This will be an instant favorite for all your family.

♡ Squishes & Love

-Alyssa

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