Fireman Bob's Hearty Beef Stew my way....

Bob Cooney


This comes from my heart to your kitchen... I have always loved a good Beef Stew...
This brings back memories from when I first started cooking a long long long long time ago....

I truly hope that You enjoy it as much as I love sharing this with all of You :)

Fireman Bob :)

pinch tips: How to Tie a Roast



4 to 6


15 Min


4 Hr 30 Min


Stove Top


3 lb
beef rib eye - cut in 1/2 inch cubes
1/2 lb
pearl onions
2 qt
beef stock
1 Tbsp
2 tsp
course sea salt - or to taste
2 tsp
fresh cracked black pepper - or to taste
1 tsp
allspice - or to taste
2 Tbsp
worcestershire sauce
6 large
carrots - cut in 1 inch pieces
6 large
red potatoes - diced
2 Tbsp
thyme - chopped
2 Tbsp
fennel - chopped
1 lb
parsnips - diced
4 stalk(s)
celery - diced - leaves included
1 large
red bell pepper - diced
1 large
green bell pepper - diced
8 clove
garlic - diced fine
1/2 lb
peas - fresh or frozen - your choice
2 Tbsp
1 tsp
kitchen bouquet - or to your liking
1 stick

Directions Step-By-Step

Cut the rib eye into 1/2 inch cubes...

Place beef in a large Dutch Oven and add the butter and brown on all sides...

Drain excess fat off...
Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce.

Allow to simmer for 4 hours...
Add the carrots, potatoes, celery, and peas...

Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew...

Stir till desired thickness is reached...
Serve hot with a good Crusty Bread...


About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American