Monday, January 10, 2011

Beef Stew

It doesn't look like much, but trust me, it's darn tasty.

I had to post this recipe because it is one of my favorite winter meals (and I made it last night): hearty, hot, yummy, and easy! It's from my dear mother and it is delicious. I use a slow cooker, but I'm sure you could adjust it to use a dutch oven if you prefer that.

Here you go:
1 ½ to 2 lbs. boneless chuck beef – cut into 1” to 1 ½ “pieces (I've had great luck just using whatever kind of big chunk of beef is on sale at the grocery store)

4 medium sized red potatoes (I use whatever kind I have: russet, gold, etc..), peeled and cubed (12oz. small red potatoes, peeled & quartered, about 2 cups)

5 medium carrots, peeled and cut into ¾” pieces (2 ½ cups baby carrots cut in half)

2 yellow onions cut into chunks

5 celery stalks (2 cups approx.) Cut into ¾’ pieces

(If you have them, you can add Mushrooms, cut in half or quartered)

3 cans beef broth concentrate (Campbell’s 10 ½ oz, do not dilute)

Salt & Pepper (I like lots of pepper)

Put everything into slow cooker and cover: cook on low-heat setting 8 to 10 hours OR
high-heat setting 4 to 5 hours.

Just before serving…

Thicken stew with a roux made of …

½ cup butter
2/3 cup flour or less
3 ½ cup hot beef broth from the stew pot (if you are a little short on broth just add water
to the broth)
Kitchen Bouquet – browning & seasoning sauce
Salt & Pepper

In a 2 ½ quart sauce pan, melt butter and add flour. Cook and stir, mixing into a paste.
Slowly add hot beef stock. Stirring to mix well. Cook and stir until gravy comes to a
gentle boil. Add a little Kitchen bouquet for color. Salt & pepper to taste. Return gravy
to slow-cooker with the rest of the stew. Mix again.

Serve with crusty bread and a green tossed salad. Yum!

1 comment:

  1. Yay, Becca! A new post! It looks delicious, too!