Old Fashioned Beef Stew

poniedziałek, 27 stycznia 2014

Old Fashioned Beef Stew

Time: 3 hrs 30 mins


  • 3 lbs lean stewing beef, cubed
  • 1 large yellow onion, diced
  • 2 cups celery, diced including leaves
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 6 cups beef stock (equivalent amount water and bouillon may be used)
  • 1/2 cup fresh parsley, minced
  • 4 bay leaves
  • 2 lbs potatoes, diced, peeled if desired
  • 1 cup carrot, diced
  • salt
  • pepper
  • 1 pinch sugar


  • 1 Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
  • 2 Add onion and celery and continue to brown for a few minutes, stirring often.
  • 3 Add garlic and cook for 1 more minute stirring constantly.
  • 4 Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
  • 5 Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
  • 6 Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
  • 7 Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
  • 8 THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
  • 9 MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
  • 10 NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

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