Hearty Beef Stew

Hearty Beef Stew

Well as you have probably guessed by my latest recipes, I am so behind in my Christmas baking! There are never enough hours in the day. How do you find the  time to get yours done?

Hearty Beef Stew

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hearty beef stew

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium heat. Add beef, saute until browned ( about 6 – 10 minutes ) Take out of pot and put aside.

hearty beef stew

Add onions and mushrooms to pot and saute until soft. Add garlic, saute for about 1 minute. Pour off fat.

hearty beef stew

Add meat, onion, mushroom and garlic to crock-pot.  Stir in tomato paste and broth. Add 2 cups of water as well.  Add carrots, potatoes and corn ( if you don’t like corn add green beans ).

Cook on low 6 to 8 hours, or until potatoes are cooked.

NOTE: about 30 to 45 minutes before it is done add the cornstarch and cold water and stir.

Want a nice quick dessert to go with the stew? Click here

 

Hearty Beef Stew
Print
Beef Stew
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
 
Course: Main Course
Servings: 6
Calories: 247 kcal
Ingredients
  • 1 pound lean beef chuck trimmed and cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil
  • 2 large yellow onions thinly sliced
  • 2 cups sliced mushrooms
  • 2 cloves garlic minced
  • 2 teaspoons tomato paste
  • 2 cups beef broth
  • 4 cups sliced carrots peeled
  • 2 medium russet potatoes peeled and thinly sliced
  • 1 cup baby corn
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup fresh parsley
Instructions
  1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium heat. Add beef, saute until browned ( about 6 - 10 minutes ) Take out of pot and put aside. 

  2. Add onions and mushrooms to pot and saute until soft. Add garlic, saute for about 1 minute. Pour off fat. Return beef to pot.

  3. Stir in tomato paste and broth.

  4. Add enough water to just cover; bring to a boil. Reduce heat to low and simmer until beef is tender about 1 1/4 hours. Skim off any foam.

  5. Add carrots, potatoes and corn ( if you don't like corn add green beans ). Cover partially and simmer for 15 minutes

  6. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for about 1 minute.

  7. Sprinkle with parsley and serve. 

Crockpot Method:
  1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium heat. Add beef, saute until browned ( about 6 - 10 minutes ) Take out of pot and put aside. 

  2. Add onions and mushrooms to pot and saute until soft. Add garlic, saute for about 1 minute. Pour off fat.

  3. Add meat, onion, mushroom and garlic to crock-pot.

  4. Stir in tomato paste and broth. Add 2 cups of water as well. 

  5. Add carrots, potatoes and corn ( if you don't like corn add green beans ). 

  6. Cook on low 6 to 8 hours, or until potatoes are cooked. 

    NOTE: about 30 to 45 minutes before it is done add the cornstach and cold water and stir. 

Recipe Notes

Browning beef before cooking in a stew give you juicy extra flavourful meat. Pat the meat dry with paper towels before adding to your pot.

 

When sauteing onion and garlic, saute the onion first. Onion needs longer to cook than garlic.

 

To my crock-pot method I add 1 pkg of beef gravy mix to give it even more beefy flavour, I like my stew nick and thick like gravy and not watery so if there are leftovers the next day I make meat pies with it. 

Additional spices I add as well. 

Salt (to taste)

Pepper (to taste)

Oregano (1 teaspoon)



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