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How to Make My Homemade Beef Stew

Updated on September 1, 2013

Historical Comfort Food

My homemade beef stew with carrots, potatoes, onions, celery and rotini pasta swimming in a beefy tomato broth!  Pass the cornbread please!
My homemade beef stew with carrots, potatoes, onions, celery and rotini pasta swimming in a beefy tomato broth! Pass the cornbread please! | Source

Good Anytime

I recently made a big pot of my homemade beef stew with some of my black iron skillet cornbread and it was delicious! This is a great dish and my family loves it. We have it usually when it is cold outside. It is a combination of fresh carrots, potatoes, onions, celery, tomatoes, garlic, beef stew meat and rotini pasta in a beefy, tomato broth. It goes great wih my black iron skillet cornbread with real butter!

This dish is somewhat historical as it has been made many times for most likely over a century or more! It is made from ingredients that were readily available in the old frontier days (minus the pasta). Haven't you ever heard of chuckwagon stew? I am sure that a version of this same dish was cooked on several wagon trains in the old West. I think it is pretty cool that we can make and eat foods that have been made by our ancestors for decades! Let's get started on the recipe!

My Homemade Beef Stew

  • 1 1/2 lbs beef stew meat
  • 2 tbls all purpose flour
  • Salt and black pepper, to taste
  • 1 tbls cooking oil
  • 3 large carrots, peeled and sliced
  • 2 large potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 2 ribs celery. diced
  • 2 cloves garlic, smashed and chopped fine
  • 1 can of tomatoes
  • 1 lg can of spaghetti sauce, your choice
  • 1 tsp dried oregano
  • 1 handful of rotini pasta
  • Water to cover

Begin by heating the oil in a big stockpot. Season the beef stew meat with salt and black pepper. Dust the meat with the flour and brown the meat in small batches in the oil. Remove as they get brown. When all meat is browned add in the onions and celery. Cook until translucent and add in the garlic. Cook an additional 3 to 4 minutes without burning the garlic. Add the meat back in and cover with enough water to cover meat by 2 inches. Add in the can of tomatoes and the oregano. Cover pot and turn heat down to medium. Cook for 2 to 3 hours stirring and adding more water as it cooks down. This cooking is what tenderizes your stew meat.

After 2 or 3 hours add in your carrots and cook for bout 20 minutes until the carrots have softened a bit. Next add in the potatoes, rotini pasta and the can of spaghetti sauce. Allow to continue cooking until potatoes and carrots get done to your liking. Ladle hot beef stew into bowls and serve with hot, buttered cornbread. Yummy!

I hope you try this recipe with your family and friends and remember to have fun while cooking and entertaining!

Thanks!

Bubba




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      Abujafood 5 years ago from Abuja, Nigeria

      Beef Stew is usually a nice tasting experience for me. I've had quite some interesting lips smacking stew-licious moments too. The nice thing is besides beef there are other options; goat meat, pork, chicken and even fish!

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