I have over 2 lbs of stew meat. Tough and cheap - but I coated it with seasoned flour, took the time to brown it in batches!! Now I am letting it simmer in beef broth enriched with thyme, rosemary and bay leaf - going to add red skinned potato chunks, carrots, celery - oh and of course already browned the onion, garlic and some shallot - let it cook all day and it will taste amazing. Might serve this over rice, maybe egg noodles - I know, I know - there are potatoes and we don't need more starch - don't need it but it will taste great!
Old Fashioned Beef Stew
- 2 lbs beef stew meat cut into 1. inch cubes
- flour, seasoned with salt and pepper and garlic powder
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1-2 shallots chopped
- Olive oil - 1/4 cup of so
- 6-8 red skinned potatoes, cut into 1" cubes
- 3 stalks celery, cut into pieces
- 1 lb carrots, cut into 1" slices
- beef broth
- bay leaf
Add about 2 Tbs of olive oil to a big cast iron pot, coat beef in seasoned flour and brown (in batches - do not crowd, do not skip this step!). Remove beef to plate, or pan or counter top...add onion and brown, add garlic and shallot, add about 1/4 cup of seasoned flour and stir - add 1 cup beef broth and stir - cook for about 2 mins. Add 32 oz beef broth, return beef to pot add herbs. Bring to a boil, lower to a simmer and cook partially covered for an hour or a few hours if you have the time. Add carrots, celery and potatoes more salt and pepper - cook for another hour or so. Taste. Adjust seasoning, add some fresh herbs if you have them - rosemary (not too heavy) parsley, more salt and pepper. Add frozen green peas if you want.
Serve this in a bowl, or over rice or over egg noodles or with biscuits - happy cooking!!