How To Make Delicious, Hearty Homemade Beef Stew
Delicious, Hearty Homemade Beef Stew
There’s nothing more comforting for a nice family dinner than Homemade Beef Stew! This thick and hearty Beef Stew Recipe makes enough to feed at least 4 adults, and the leftovers are fantastic!
This Beef Stew recipe calls for one pound of “Stew Beef”, which should be available in most supermarkets. If you can’t find it, you can use any other cut that is suitable for roasting – ask your supermarket’s butcher for a suggestion! You can also substitute Lamb for the Beef if you like.
When cooking the Beef for this Stew, I recommend using a Stainless Steel Skillet instead of a Non-Stick Skillet. Using a Stainless Skillet will cause the meat to stick to the bottom of the pan and produce a fond. You can then add Stock to the Skillet to “deglaze” the pan and add all that delicious flavor from the fond to your stew for an extra-beefy end result!
- Stew Pot with Cover
- 12 Inch Stainless Steel Skillet with Cover
- 1 lb Stew Beef, cut into bite-size chunks
- 4 tbls All Purpose Flour
- Salt, Pepper and Garlic Powder to taste
- 1 tbls Unsalted Butter
- 1 tbls Canola Oil (or other Vegetable Oil)
- 4 Yukon Gold Potatoes, cut into ½ inch cubes
- ½ Medium Yellow Onion, sliced
- 2 cups Baby Carrots, sliced into ¼ inch thick circles
- 3 Ribs Celery, cut into ¼ inch slices
- 3 tbls Unsalted Butter
- 4 tbls All Purpose Flour
- 8 cups Beef Stock (or 4 cups Beef Stock and 4 cups Homemade Vegetable Stock)
- 16 oz Bag Frozen Corn
- Salt, Pepper and Dry Thyme
- Cut the Stew Beef into bite-size chunks and pat dry with paper towels. Patting them dry ensures that they will brown properly!
- Combine the Flour and Seasoning in a medium-size mixing bowl
- Cut up the Onions, Potatoes, Carrots and Celery and place them in a mixing bowl for later
- Place the Stainless Steel Skillet over high heat (Stainless is preferred to non-stick so that you can develop a nice fond in the pan)
- Add Butter and Oil to the cold Skillet
- While the Skillet heats up, toss the Beef in the Flour mixture to coat it evenly
- Once the Butter in the Skillet stops foaming, add the Flour-coated Beef to the Skillet and cover (you will probably have extra Flour – save it for later!)
- Reduce the heat to medium high and cook 5 minutes, until nicely browned
- Turn the Beef to cook the other side another 5 minutes, covered
- Pour 4 cups of Beef Stock (or Homemade Vegetable Stock) into the skillet and stir the Beef to release the browned bits (or fond) from the bottom of the Skillet
- Once the Stock is boiling, reduce the heat to maintain a simmer and cook uncovered while you start the Vegetables
- Place 3 tbls Unsalted Butter in the Stew Pot over high heat
- Once the Butter has melted and the foam subsides, add the Onions and reduce the heat to medium-high
- Add Salt and Pepper to taste
- Once the Onions begin to turn translucent, add Dry Thyme Leaves to taste
- Add the Potatoes, Carrots and Celery and toss together with the Onions
- Cook for a minute or two, then add any leftover seasoned Flour, plus the additional 4 tbls Flour (Use more or less Flour depending on desired thickness – more Flour means thicker Stew!)
- Stir the Vegetables to coat them evenly with Flour and cook for 5 minutes, stirring occasionally. The combination of the Butter and Flour will create a Roux that will thicken the Stew as it cooks
- Turn off the heat on the Skillet
- Pour the remaining Beef Stock over the Vegetables and stir to combine
- Pour the Beef and Stock mixture into the Stew Pot and stir
- Once the mixture begins to boil, turn the heat down for a slow simmer
- Simmer uncovered for 15 to 20 minutes, until the potatoes are soft but not mushy
- Add Frozen Corn and cover
- Turn off the heat and let the Stew sit for a few minutes until the corn is heated through
- This soup is great with Bisquick dumplings! Just combine 1 cup Bisquick with 1/3 cup Milk and stir with a fork until a ball forms. Divide the ball into four of five evenly sized smaller balls and add the Stew just as it begins to boil. Reduce to a simmer and cook 10 minutes uncovered, then 10 minutes covered. Add the Corn at the end just as above.
- For a quicker prep time, use a 16 oz bag of Frozen Mixed Vegetables. Prepare the Onion and Potatoes as above, but skip the Carrots, Celery and Frozen Corn. Follow the rest of the recipe, and 5 minutes before the Stew is done, add the Frozen Mixed Vegetables and turn the heat to high. Once the Stew reaches a boil, turn off the heat and cover the Stew Pot. Let it sit for a few minutes until the Veggies are heated through.
- If you want to add Egg Noodles, put the uncooked Noodles into the Stew Pot about 8 minutes before the Stew is done let them simmer.
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