Simply Easy Beef Stew
A Stew With Flexibility
Looking for a meal to serve friends, family, or possibly both? If not, and you happen to live alone or with someone else, this stew can be frozen and reheated for another time if there are leftovers! It can even be made as a make-ahead type of meal. Definitely useful if you live in area with a risk of being snowed in, or other types of bad weather, and want to prepare something ahead of time.
The meat can be substituted for chicken, or any meat of your choice. I wouldn't recommend seafood as a replacement, as there is gravy involved with this stew.
Although, if you are going meatless, you can leave the meat out, completely. This stew is flexible and easy to make, that you may just want to make it again, and again. Just be careful... When you serve this stew, it just may end up being the type that will be leaving some people wanting more!
Another bonus to this meal is that if you have picky children, they will have no idea about the veggies that they will be eating (other than the obvious chunks of those veggies)!
Believe it or not, this stew pairs well with several different types of beer, and beer bread. It's also fun to try to see what beers may pair well with it. (My personal favorite with this is Guinness. And don't worry. The alcohol cooks off if you decide to add it in.)
It's perfect for cold months when you need that something warm and filling, and also for camping trips when you just want that one meal that can keep you full for a while. You can also make this for any event, during any season. Although, winter is that one time where this meal is amazing, as it is quite the comfort food.
This is definitely one meal worth trying, and perfect for anyone, with any taste!
(Even during the two times I've been pregnant, this was always that something I could eat. Especially with my second pregnancy, when I was diagnosed with severe morning sickness, I somehow managed being able to eat this. I'm not saying it works, but it is worth a try.)
Ingredients You Will Need:
- 1 Medium Golden Onion
- 1 Cup Baby Carrots, Whole, (not sliced or from a can)
- 2 1/2 Cups (estimated) Broccoli Crowns/Florets, (Frozen bag preferred)
- 2 Pounds Thick Round Steak
- 10 Medium Sized Russet Potatoes, (Or any amount equivalent to)
- 1 Can (or Jar) Beef Gravy
- 1 Tsp Ground Black Pepper
- 2 Dashes of Salt
- 1 Tsp Mrs. Dash Original
- 1 Can (16 oz.) of Beer, (Optional)
Cooking Beef Stew
- You will need a stew pot that is fairly large. Add about enough water to cover all the veggies, and two dashes of salt. (All pots vary, so you may need more or less of water and salt. I also prefer to use a pot that is larger than what the job needs, as to not make a mess all over the place, and to give or take if I want to add any extra ingredients.)
- Peel the potatoes, wash them, and cut them into pieces of all size. Don't forget to keep more large pieces than small. But the smaller cut sizes will be important, as they will add a mushy consistency as they break down, and fall apart. Add them in to the pot.
- Rinse the steak off and cut it into cube size pieces that are about bite size. Add this into the pot, with the potatoes.
- Remove the golden yellow onion peel off the onion. Dice the onion into little tiny pieces. (Or for those who want the onion out, you can keep it mostly whole, and remove later, if it's still in tact.) Add in to the pot with the meat and potatoes.
- Heat the potatoes, onions and meat in the pot, bringing it to a boil for about an hour. Add more water if needed. Add a cup of water, and try to keep the water about a cup or so above the amount of your ingredients. Don't forget to stir, every so often.
- Clean the baby carrots, do not peel them if they are peeled, and add them in to the pot.
- Add a teaspoon of black pepper, and the teaspoon of Mrs. Dash Original seasoning, in to the pot and stir.
- Open the can of beef gravy (or other gravy, related to your choice of meat) and add it in to the pot. Stir until well mixed together. Turn down to a simmer and heat for about a half an hour, stirring occasionally, as to not burn the stew as it may burn easily. It should begin to thicken.
- Add the broccoli and continue to keep an eye on the stew, so it doesn't burn. It should become very thick, and may need a bit more water. Continue to heat for about another half an hour or so. Keep stirring every so often.
- Check the broccoli to see if is starting to become mushy. It should start to blend in to the stew, like the potatoes and carrots. Although, it shouldn't blend in as so to all become mush, and no chunky pieces of veggies. (If it does, that is okay. You can also add more veggies to your taste, if need be. Just add the extra amount and add about a half an hour on to your time so the veggies cook through very well. It depends how chunky you like your beef stew, though.)
- After the broccoli has become a bit mushy, and blended into the stew a bit, it's time to serve! Although, take caution. It can be scolding hot and may need a bit of time to cool down before it is served. Especially to children.
- You can also add bread of your choice as a side, but this stew can be so filling that you may not have room for bread!
- After it cools, and you have served it... Enjoy it!
- (Secret: If you find that your stew is a bit watery, instead of what looks like a thick consistency, you can add a bit of instant potatoes. It should thicken it right up. You can also add extra veggies when you start to cook. But if you double it, you will need a second can of beef gravy.)
A Bit of Caution...
When the stew is finished, and served, please note that it can take some time for it to cool down. Because it is a thick stew, it tends to hold a lot of heat from being on the stove. And when serving, as always, handle with caution.
© 2015 Kryssy Bruckheimer