True Blue Beef Stew Recipe

Sherry Peyton

By
@SherryPeyton

This is simply my version of an old standard. It stands on its own with a thick gravy, but also is good over noodles, with biscuits or dumplings, or with just a hunk of good bread. It's the ultimate winter comfort. If you like this recipe, see others at my website: mybestcookbook.wordpress.com


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Comments:

Serves:

6

Prep:

30 Min

Cook:

4 Hr

Ingredients

3 Tbsp
canola oil
1 1/2 lb
beef stew meat ( cut in 1/2 inch cubes)
1/2 c
flour
1 tsp
salt and pepper, each
3
carrots, sliced
3
ribs celery, sliced
1 medium
onion, in large dice
3 clove
garlic, micro-planed
1 qt
beef stock, more or less
3 Tbsp
tomato paste
1 tsp
thyme
3 medium
potatoes, medium dice
1 medium
onion, diced large
3 Tbsp
flour, butter each for roux
1 c
frozen peas, thawed on the counter

Directions Step-By-Step

1
Heat 3 tables of canola oil in a large stew pot. Dry the meat well with paper toweling. Then toss in the salt/pepper flour until nicely coated. Place in a single layer not crowding in the hot oil and brown on all side, moving them around, and then piling them up to make room for more, until all are done.
2
Add the carrots, celery and onion. Add the thyme, garlic and tomato paste. Add stock to cover,cover with a lid and reduce to low and simmer for three hours.
3
About an hour before ready to eat, add another onion, diced large, and the potatoes.Add more stock if you need to to cover. Make a roux by melting the butter in a small saute pan and adding flour, whisking until encorporated. Cook for about 3 minutes. Turn off heat and set aside until about 10 minutes before eating. Add to the stew and heat to a boil. Add it in parts, waiting for the thickening and stop when you have it to the consistency you wish.
4
Add frozen peas, and turn off. Stir in, and serve.

About this Recipe

Course/Dish: Beef, Potatoes
Hashtags: #stew, #onions, #Carrots