MONDAY RECIPE POST - BEEF STEW

 

Beef stews may not be too exciting, but I am like Pavlov's dog when it gets colder. I immediately start looking for old recipes such as this one and have made it several times.  I have shared Beef Stew recipes on here, but always enjoy trying someone else’s version. Unfortunately, the old link no longer works, so I can't tell you where it came from originally. It is basic and you probably have similar in your own collection. Normally I might add a cup of red wine to enrich the broth.  Not this time though and the broth was delicious.

Beef Stew - 8 servings

Takes about 2-1/4 hours from start to finish.

1-1/2 pounds lean beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons flour
3 tablespoons vegetable oil
2 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, roughly chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices

Toss beef with the flour.

Heat the oil in a large, heavy saucepan or a Dutch oven over medium-high heat until oil hot.

Add the beef and cook for five minutes until browned, turning occasionally.

Add the tomatoes, broth, onion, pepper and thyme, and bring to a boil over high heat.

Reduce the heat to low and cover.

Simmer for 45 minutes or until the beef is just tender.

Add the potatoes and carrots; return to a boil.

Reduce heat, cover and simmer for another 45 minutes, or until the beef and vegetables are tender.

You can add your favorite dumplings to the stew or serve it with a crusty roll, or not. It is very hardy and nothing else is needed.