Sometimes the old classics are the best recipes. Beef Stew is a very old fashioned recipe that will never go out of style. It goes a long way and it’s the perfect comfort food. I like to use Chuck steak as it’s very flavorful and a very tender cut of meat because it has a lot of fat. What I do is I trim off the excess fat because you don’t want the gravy too filled with grease. The meat will still be very flavorful and tender. Just make sure you cut the meat in small chunks. You can buy the meat two ways, either as a whole piece and cut it in chunks yourself (cheaper) or if you are in a hurry and don’t have a lot of time, you can buy it already cut up. While I find this to be a very good time saver, you will still have to cut the pieces in at least half as they are still too large. Whichever you choose, you will really love this recipe, so without further ado, let’s get to see my “The Best Old Fashioned Beef Stew” recipe!
|The Best Old Fashioned Beef Stew|| |
- 2 lbs. chuck steak cut into 1 inch pieces, excess fat removed
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 3-4 carrots, cut into 2 inch pieces
- 3 stalks celery, cut into 1-2 inch pieces
- 5-6 red skin potatoes, cut into quarters (peeled or unpeeled is fine)
- 1 (15 oz) can low sodium beef broth
- 1-2 tbsp. corn starch
- ½-1 cup water
- 1 tbsp. vegetable oil
- Salt and pepper, to taste
- In a large nonstick Dutch oven over medium low heat add the oil and when hot add the onions and sauté for about 5 minutes until soft. Add the garlic and sauté for another minute. Add salt and pepper, to taste.
- Turn up the heat a bit and add the beef to sear the meat, browning it on all sides, about 3 or 4 minutes.
- Lower the heat and add half of the beef broth. Cover and cook for 2 hours, stirring occasionally.
- Add all the vegetables and cook for another hour, stirring occasionally until the vegetables and meat are tender. Add the rest of the broth, if the liquid has evaporated.
- Mix 1 tbsp of the cornstarch with ½ cup water to make a slurry. Turn up heat in the pot and slowly add the slurry, stirring constantly. The sauce will start to thicken. If it’s not thick enough, make another slurry with the rest of the cornstarch and water. Check the seasonings, and re-season, if necessary. Serve and enjoy!
You can find a link to this post over at Tasty Tuesdays