What is your best Stew recipe (beef/pork)?

beef stew

Stew, the aroma can make your mouth water and encourage your appetite long before you sit down to the meal. From October until April, stews are one of the three main dishes that I prepare, along with soups and stir fries. I seem to have an “S” thing going here.

There are four basic stews that I prepare. They are, in no order of importance, beef, chicken, pork and vegetarian. There is a fifth but it is a spin off of the vegetarian stew, a tofu stew. I like the sound, tofu stew.

My favourite is beef stew and I believe that the reason for this is that it is the stew that was most likely to be found bubbling away on my mother’s stove. The smell brings back pleasant memories of childhood dinners and family conversations.

Often, I use my slow cooker to make stew, especially on days when I know that I am going to be busy and have little time to do the job right. I’ll prepare the vegetables, diced and sliced the night before and have them ready for the next morning when I put in all together.

Bob’s Beef Stew (for 2).

Equipment:

1- stew pot with lid.

1- stirring spoon

1- sharp knife

2- serving bowls

1- ladle

Ingredients:

1- 1 medium onion diced

2- 2 medium carrots sliced

3- 1 small turnip diced

4- ½ cabbage, finely sliced

5- 2 cups water or beef stock

6- ½ pound stewing beef cubed

7- Sea salt to taste

8- Black pepper to taste

9- 1 bay leaf

10- 1 tbsp olive oil

11- 2 cloves garlic finely diced (optional)

Preparation:

1- add olive oil to stew pot

2- turn burner on to high,

3- add garlic, onions, cook until beginning to brown

4- add beef

5- add bay leaf

6- cook until cubes are no longer red on outside

7- add water

8- add sea salt

9- bring water to boil

10- add turnips

11- add carrots

12- stir

13- cook 10 minutes

14- add cabbage

15- lower heat to medium

16- cook 40 minutes

17- add pepper if desired.

This stew can be eaten with hot sauce or HP sauce for example. Crusty rolls or French loaf go well. Serve with small green salad.

If you are making stew for more than 2 then be sure to add extra ingredients depending upon the number of people, for four people, for example, you will double the amount of beef and vegetables that you use.

in the pot

Bob Ewing photo, in the pot
Bob Ewing photo, in the pot

preparation

cabbage, carrots, turnips, Photo Bob Ewing
cabbage, carrots, turnips, Photo Bob Ewing

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Comments 7 comments

Katherine Baldwin profile image

Katherine Baldwin 8 years ago from South Carolina

Bob, this hub makes me hungry! I'll have to try this recipe. I love beef stew too. You have inspired me - gotta charge up the camera batteries. I feel a new hub is about to be born.

Katherine


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Glad I could help, thanks for stopping by and i await your hub.


cgull8m profile image

cgull8m 8 years ago from North Carolina

Didn't realize how simple and healthy the recipe is. I tend to buy canned stew, this one looks more healthier.


cvaughn570 8 years ago

Sounds good Bob! I am bookmarking this one for fall/winter use ;-)

Thanks, Carol


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

This is very healthy and straightforward, ideal fall/winter meal. Thanks for stopping by.


MM Del Rosario profile image

MM Del Rosario 8 years ago from NSW, Australia

thanks for answering my request..this recipe sounds so easy ...i really need to buy a slow cooker ---- maybe when I get my adsense money i can buy one....(lol)

well done Bob....


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Thanks and you are welcome, it is a basic meal but tasty,

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