Mom's Beef Stew
Note: The stew recipe was updated on December 18, 2024 to serve 6 people.
Ingredients:
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. beef stew meat, cut into 1/2" pieces
2 Tbsp. extra virgin olive oil
4 cups hot water
3 pared large potatoes, cut into 1" cubes
5 peeled carrots, sliced into 1/2" slices
3/4 cup diced celery
3/4 cup diced onion
3 beef bouillon cubes
2-3 bay leaves
salt and pepper to taste
1. Place flour, salt, and pepper in a gallon size plastic bag. Shake. Add stew meat and shake again until the meat is coated.
2. Add EVOO to a Dutch Oven or larger pot and heat for a few minutes. Remove the coated meat from the bag and place into the pot. (Throw out any extra flour mixture in the bag.) Brown meat thoroughly, while stirring occasionally so that the stew meat doesn't burn.
3. Add hot water to deglaze food from the bottom of the pan. Heat to boiling. Reduce heat to simmering.
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. beef stew meat, cut into 1/2" pieces
2 Tbsp. extra virgin olive oil
4 cups hot water
3 pared large potatoes, cut into 1" cubes
5 peeled carrots, sliced into 1/2" slices
3/4 cup diced celery
3/4 cup diced onion
3 beef bouillon cubes
2-3 bay leaves
salt and pepper to taste
1. Place flour, salt, and pepper in a gallon size plastic bag. Shake. Add stew meat and shake again until the meat is coated.
2. Add EVOO to a Dutch Oven or larger pot and heat for a few minutes. Remove the coated meat from the bag and place into the pot. (Throw out any extra flour mixture in the bag.) Brown meat thoroughly, while stirring occasionally so that the stew meat doesn't burn.
3. Add hot water to deglaze food from the bottom of the pan. Heat to boiling. Reduce heat to simmering.
4. Add 2 bouillon cubes, bay leaves, carrots, onion, and celery. Cover and simmer for an hour.
5. Stir in potatoes and cook on medium heat for 30 minutes or until all the vegetables are tender.
5. Stir in potatoes and cook on medium heat for 30 minutes or until all the vegetables are tender.
6. Taste the juice to see if it needs additional seasoning.
To thicken stew:
1. In a batter bowl add 1/2 cup cold water and 1-2 Tbsp. of flour. Whisk until blended. Slowly add to the stew until desired consistency is reached, while stirring constantly until mixture boils. Boil and stir one minute. Serve.
6 servings.
To thicken stew:
1. In a batter bowl add 1/2 cup cold water and 1-2 Tbsp. of flour. Whisk until blended. Slowly add to the stew until desired consistency is reached, while stirring constantly until mixture boils. Boil and stir one minute. Serve.
6 servings.
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