Farmhouse Beef Stew
Country cooking doesn’t always involve exact measurements. We cook based on the ingredients we have and the number of people we are cooking for. We give you a recipe to follow but cook according to your likes and dislikes.
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On cold winter days, I enjoy a good movie, time in the craft room, or one of my favorite mystery books. Not spending the whole day in the kitchen. This beef stew takes less than an hour and warms the belly with wonderful flavor. This recipe is generally what I make for my husband and myself so that we have leftovers and a little for the dogs. Adjust quantities as you see fit and feel free to add other veggies (rutabagas, turnips, cabbage, etc) or herbs. I keep mine pretty meat and potatoes because that’s what my family likes. You do what you like, this is just a guide to a perfect and quick farmhouse beef stew.
** For the meat, I rarely buy “stew meat.” Instead, I buy larger roasts and divide the meat into smaller roasts and/or stew/soup meat and then freeze them for later use.
** I also personally only use cast iron Dutch ovens or aluminum stock pots. In my opinion, it is too easy for things to burn in a stainless steel stock pot. Aluminum still allows it to brown nicely but doesn’t get hot enough for things to burn easily.
- Cube your beef if it isn’t already cut up. Add enough oil of your choice to the pot to lightly coat the bottom. When the oil is hot, add the beef. Sprinkle generously with seasoned salt and black pepper. Cook until all sides of the beef are browned.
- Cut up one onion and add to the beef. Cook until it begins to get soft.
- Add enough water to cover the beef as well as a couple of spoonfuls of Better Than Bullion Roast Beef Base (don’t be cheap and buy a lesser brand, you will be sorry) and allow it to simmer for around 20 min. Test a piece of beef and make sure it is tender. You may need to simmer longer depending on the cut of beef you buy but any will work.
- Peel and cut potatoes, carrots, and celery into whatever sizes you like. Add to the stew. Add more water if necessary, you want everything covered. Cook until the veggies are tender. (15-20 min)
- When veggies are done, check to see if you need to add more salt, pepper, and/or bullion.
- Mix a couple of tablespoons of flour with cold water and mix until a smooth paste is formed. Slowly add it to the stew so that the broth thickens. A little goes a long way so add a little at a time and give the stew a bit of time to thicken before adding more.
- Dish up in bowls and we like eating with soft dinner rolls so that we can soak up some of the juice. But again, you do you and enjoy!!!