Stick-to-your-ribs Beef Stew - A comfort Food

Lisa Spivak


This is a combination of a basic stew recipe and the 30 or so years of making it. I love comfort foods and anything you can make in one pot is always a plus. I generally move everything into a crock pot and let it slow cook overnight, but it can be done on the stove top in the dutch oven and cooked for about 3 hours...

pinch tips: How to Tie a Roast




At least 6 (depending on portion sizes )


45 Min


3 Hr


2 1/2 lb
beef for stewing , cut into cubes (usually comes that way)
1/3 c
all purpose flour
Salt and Pepper to taste
clove garlic. minced
3 c
water ( I use low sodium beef stock instead and 2 cups water as well )
beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way )
1 Tbsp
Worcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... )
medium potatoes, cut in chunks
16 oz
bag of carrots, cut in chunks
stalks celery, cut in chunks or med dice ( you can also add mixed frozen veggies or frozen peas or whatever floats your boat )

Directions Step-By-Step

mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture.

In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes.

Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy.

I also add mushrooms...I substitute rough cut (quartered) onions for the
diced and also baby carrots instead of regular...

Flavor to your is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like...

Have fun!

About this Recipe

Course/Dish: Beef, Ribs