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Cooking From Scratch - Hearty Beef Stew
Hearty Beef Stew is a fall favorite for many people. Stews are typically thicker and heartier than soups and are wonderful served with homemade bread. Tonight I tried my hand at Beef Stew for the first time. It happened by chance after I forgot to get dinner going in the crock-pot. In the end, I came up with a recipe that I plan on making again soon.
1 lb stew beef
2 cans of diced or crushed tomatoes (with the juice) + 1 can of water
1 can of beef broth + plus 2 cans of water
3 whole carrots, peeled and sliced
1 clove garlic
1/2 a box of elbow pasta
1 tablespoon of oil
Heat the oil in a large pot. Once hot, dump the meat in and stir around to brown. Once the meat is browned (but not cooked through) pour in the beef broth and tomatoes, as well as the cans of water. As the stew boils, slice up the carrots. Then add the carrots, garlic and pepper. After about 10 minutes add the pasta and continue cooking on a low boil until the pasta is tender. You might have to add another can of water if the pasta soaks it up. Serve with a thick slice of French or sour dough bread.
There are plenty of other vegetables that you could add to this stew, I just didn't have any. Onion would have been really good, or possibly green beans or corn. The perfect meal on a cold fall day.