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Moms Stew

Updated on November 8, 2013

Easy to Make

This is the way I learned to make a delicious meal with one pot and cubed beef. It is simple and does not require a lot of different ingredients. You can add things to your liking or just toss in whatever you have in the refrigerator. It is a great way to get rid of old frozen veggies. Use your own common sense when mixing ingredients. If you want to experiment go ahead and add. I would never add chocolate syrup :)

At one time I used two different pots. Actually a pot and a fry pan to make this but when making it for two I only use a deep pan. I had it in my head that when I made this I should make a lot for a couple days but doing this is not necessary. Making a lot is a good way to stock up on dishes ready to eat.

Photo credit: rob_IMX

Things I Use

These are the main things I use when making this dish.

Fox Run 6023 3-In-1 Bowl Scraper/Flat Cutter, Plastic & Silicone, Green
Fox Run 6023 3-In-1 Bowl Scraper/Flat Cutter, Plastic & Silicone, Green

A good solid scrapper to get the best drippings from the bottom of your pan

 
George Washington Broth, Brown, 1.1-ounces (Pack of 24)
George Washington Broth, Brown, 1.1-ounces (Pack of 24)

I always keep Washington broth around. It is a great addition to give food a boost of extra flavor

 

The Meat

Quick and Easy

I normally use beef cubes to make this dish. The last time I made it I used deer and it tasted great but the meat was tough. I did not cook it long enough. The beef will cook to tenderness much quicker than deer.

Take about a pound of cubed beef and cut it to the size you want. Sometimes I don't bother to cut it at all. If you like smaller pieces now is a good time to do this. Take a dish and put about a cup of flour on it. This is used to coat the meat. Use what you think is enough. It will not be needed after this. Since I don't measure anything I will give you guestimates.

Add cooking oil to the bottom of your pan. About a quarter of an inch deep and turn the stove on to medium high. While the oil is heating get the meat ready to brown.

  1. Sprinkle some salt and pepper over the cubes. I leave them on the plastic they came in and add these two spices as needed.
  2. Roll each cube in the flour until it is coated.
  3. Add to pan of hot Crisco or cooking oil of choice. Don't have the oil too hot or you will get splashed with popping hot oil. Medium to a little above medium heat is good.
  4. Fill pan with cubes and them let cook until side is browned. Flip each piece and brown the second side.

    - If you have more meat than will fit at one time - remove browned pieces to small bowl and finish until all the meat is browned. The meat does not have to cook through because it will be cooked more when the potatoes are added.

  5. Finish browning and pour the meat that is already done back into the pan.

    Pour in the drippings that have pooled in the bowl.

    Every little bit is more flavor.

  6. Mix all the meat together.

    If there are places where the meat stuck to the bottom of the pan let it alone until you add water.

  7. Take a small peeled onion and thinly slice it over the meat.
  8. Add enough water over the top to cover the meat a little bit.

    If there are areas that the meat stuck to use a strong flat scrapper and scrape the bottom of the pot to loosen it.

    Cover the pot and let it cook while you prepare the potatoes.

The Potatoes

For a pound of meat 6 medium potatoes is good. You can add more or less depending on your likes.

  1. Peel the potatoes putting them into a bowl or pot. Anything that you can use to hold them and rinse them in.
  2. At this time go back to your pot and mix the meat making sure that it is not cooking too hot. If the water is just about gone add more. The water will loosen anything stuck to the bottom and you can scrape it easier. Whatever is stuck to the scrapper or spoon should be left in the pot.

    Cover the meat with water and leave it while you finish the potatoes.

  3. Rinse the potatoes and cube them into a size that you like.
  4. They are ready to add to the meat

Black Hot Lid and Spoon Rest with Ladle Rest and Pan Scraper

This is one of the things that I am missing in my kitchen. I usually just lean the lid against the pot but end up with a puddle of watery stew on the stove. A small dish, paper plate is a good place to lay your spoon.

Veggies

I usually add fresh carrots. I get the bag of baby carrots that are already to go.

You can peel to clean and slice any carrot you like.

I add the carrots to the stew at the same time I add the potatoes.

Other veggies that are raw can be added with the potatoes or if you want to use frozen vegetables they are added when the stew is just about ready to eat.

Add Potatoes

  1. Mix the meat and add the potatoes and carrots

    Add enough water to cover the potatoes

  2. Sprinkle about a half spoon of salt over the top and mix
  3. Cover with a lid and let cook for at least 30 minutes. The stew will be edible but not near as tender and thick as if cooked an hour and a half. My husband just can't wait and starts to eat it after the first 40 minutes or so.
  4. If the water boils down too much add a little bit more when mixing.
  5. You can add any frozen veggies and let cook for another 10 minutes.
  6. Your stew is ready to eat!

    Great with a couple slices of fresh buttered rye bread

Comments

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    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      Sure looks good! I'd like to taste it.

    • leatherwooddesign profile image
      Author

      Marisa Horn 3 years ago from Rintown Pa

      @TransplantedSoul: I am hungry for some now lol.

    • TransplantedSoul profile image

      TransplantedSoul 3 years ago

      There is nothing like a good stew on a crisp fall day.

    • merfzel profile image

      merfzel 3 years ago from Atlanta, GA

      I'm always on the lookout for new recipes... I have a family of 6, so my quest is to make everyone happy at dinner time. It hasn't happened yet. LOL! Just kidding... anyway, thanks for this recipe and thanks for visiting my newest lens :)

    • leatherwooddesign profile image
      Author

      Marisa Horn 3 years ago from Rintown Pa

      @gadifi lm: Thank you, it is my super easy way to do a stew with very little stuff around the house.

    • gadifi lm profile image

      gadifi lm 3 years ago

      great lens and great information thanks for sharing this with us

    • leatherwooddesign profile image
      Author

      Marisa Horn 3 years ago from Rintown Pa

      @lesliesinclair: I think that's what makes it so good ..... it does remind me of the good ooooooooold days :)

    • lesliesinclair profile image

      lesliesinclair 3 years ago

      This is a real quickie, reminiscent of home cooked family meals way back in the day.