How to Make Beef Stew
An Old Favorite Recipe
This delicious stew is a recipe that was handed down to me from my mom. You will find it very simple in its ingredients, and also simple to make. Hope you try it and enjoy. Good any time of the year, but especially great for those cool autumn nights, or definitely cold, winter nights.
I had the pleasure of spending a few days at my best friend's (Sally's Trove) house over this holiday weekend. Since I offered to make dinner, I decided I'd make this 'comfort food' stew. Needless to say, it was a big hit! Even I was impressed, as its been years since I made it myself.
I just spoke with Sally, and she said her daughter (Annemaeve) came for dinner yesterday. Her daughter (and mine as well), do not like cooked carrots. Sally shared with me that not only did her daughter love the stew, she even ate the carrots! Success! Score one for me!!
So, run out to your favorite store, buy the ingredients and prepare the stew, then invite a few friends over, and enjoy!
Cooking oil (vegetable or olive)
1 large onion, sliced, then sliced again
2-3 lbs. stew beef (chuck is best, as it has just enough fat in it, and depending on the size of the pieces, you may want to cut them a bit smaller)
1 bunch fresh carrots, (not pre-packaged) washed, unpeeled, sliced
1 lg. can tomato sauce
Salt/pepper to taste
Garlic powder to taste or fresh garlic, 1 or 2 cloves peeled and chopped, OPTIONAL
6-7 potatoes, peeled, cut into pieces
Note: This is prepared without a lid.
Cut the onion into slices, then slice those as well. In a large stew or spaghetti pot, pour a small to medium amount of oil in and heat on low. When it starts to bubble, add the onion. Cook and stir the onion occasionally, just letting it get a bit browned.
Once the onion is browned a bit, add the stew beef. Stir and let that simmer for a while. In about 5 or less minutes, check the beef and stir again. When it all becomes mostly brown, add water to cover. Let that cook for about 10 minutes. Check again and if necessary, add more water. You always need to keep it just covered.
While that is simmering, wash and slice the carrots. You can now add them to the pot, and add still more water, just enough to cover the carrots. Let that cook for about 15 minutes at a low boil. Stir occasionally.
After the 15 minutes, add the large can of tomato sauce, salt, pepper and garlic powder or cloves of garlic (peeled, chopped). Let it cook for about 10 minutes.
While the meat and carrots are cooking, peel and cut into pieces the potatoes, about the size you would use for making potato salad. Add these to the stew, making sure all the liquid is just over the top of the food.
Stir occasionally. Check potatoes for doneness, once those are fully cooked, usually in about 20 or less minutes, the stew is done. Remove from heat and let it sit for 15-20 minutes, then stir, and it is ready to serve.
Serve this with a nice crusty bread, and a salad or green vegetable of your choice, if desired. A nice cold beer or glass of wine would go well with this as well.