True Blue Beef Stew Recipe

Sherry Peyton


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:

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30 Min


4 Hr


3 Tbsp
canola oil
1 1/2 lb
beef stew meat ( cut in 1/2 inch cubes)
1/2 c
1 tsp
salt and pepper, each
carrots, sliced
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
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

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.
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.
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.
Add frozen peas, and turn off. Stir in, and serve.

About this Recipe

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