Mothers Country Style Beef Stew Recipe

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Mothers Country Style Beef Stew

anjee rotella


My late mother Pat made this recipe about two times a month. It was always comfort food. I loved it over rice and used to mash my potatoes and carrots into a mushy mess I loved it that way.

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25 Min


4 Hr


1 1/2 lb
stew beef
large russet potatoes
1 lb
baby carrots
vidalia onions quartered
4 stick
1 c
all purpose flour
2 Tbsp
season all
1 pkg
vegetable stock, condensed
2 Tbsp
garic powder
2 Tbsp
olive oil

Directions Step-By-Step

heat olive oil in large bean pot or soup pot
mix flour, season all, and garlic powder dredge stew meat in mixture and shake off excess flour.
brown the meat in the olive oil until a crust forms on meat. (it will cook off but for some reason this is what makes the gravy so good)
cover with water and bring to a boil for 5 minutes. reduce to slow simmer add the vegetable broth packet
keep covered and simmer for 3 hours stir occasionally and add small amounts of water to keep gravy to desired consistency (if it gets too thin see roux recipe) add a tablespoon of roux until it returns to desired consistency.
during last hour of cooking when meat is tender. Add potatoes peeled and quartered, onions quartered, celery cut to bite size pieces and whole baby carrots. Cook until all veggies are tender and serve over rice if desired

About this Recipe

Course/Dish: Beef Soups