beef stew

Old Fashion Beef Stew

Dutch Oven, Favorite, Ma Cusson Kitchen, Soups/Chowder/Stews

Cook Time: 2 hours Difficulty: Medium Source:

Ingredients

  • 2 Tbs flour
  • 1/4 tsp pepper
  • 1 lb lean beef cut into cubes
  • 2 Tbs cooking oil
  • 1 Tbs wine vinegar
  • 2 Bay leaves
  • 1 tsp onion powder
  • 1/4 cup celery
  • 1/2 tsp garlic powder
  • 1 Tbs tomato paste
  • 1/2 tsp basil
  • 1/2 cup Vermouth or any wine
  • 3 cups hot water (or beef stock)
  • 4 medium potatoes
  • 2 or more carrots cut into chunks
  • 4 medium onions cut into quarters
  • 2 beef bouillon cubes (skip if using beef stock)

Directions

  • Put flour, pepper, and meat in plastic bag and shake to coat meat
  • Heat oil in heavy pot or dutch oven at medium and brown meat on all sides (in batches if needed)
  • Add all seasonings, tomato paste, water, and wine (everything except carrots, potatoes, and onions); cover and bring to boil
  • Lower heat and simmer 1 1/4 hours
  • Add carrots, potatoes, and onion; cover and let simmer for additional 40 minutes or until veggies are tender

Notes

I remember Mom's stew being nice and thick, the way I think stew should be. It's a great comfort food and I have learned to use different kinds of stew meat (deer and elk) for a different flavor that's just as good.