mike's mom's savory beef stew
Adapted from my Mom's recipe which probably originally came from a 1960's home magazine. My Mom's recipe called for flour, salt and pepper to coat the beef cubes. The coating in this recipe is adapted from a recipe for paprikash and should make the stew very thick and savory without any extra additions. The step where you cook the beef and onions together alone is adapted from many popular chili recipes and helps infuse the beef with onion flavor. The burgundy and consomme are key flavor components so don't skimp on quantity or quality. You can easily scale this recipe up by 150%, I often do.
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yield
6 serving(s)
prep time
30 Min
cook time
3 Hr 15 Min
method
Stove Top
Ingredients For mike's mom's savory beef stew
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1/2 call purpose flour
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2 tspseasoned salt
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1 1/2 tsppaprika, sweet mild
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1/2 tspgarlic powder with parsley
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1/4 tspground black pepper
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1/4 tspground ginger
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1/4 tspground basil leaves
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2 to 3 lbbeef chuck roast
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3 to 4 Tbspcooking oil
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1 lgyellow onions
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1 canbeef consomme
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3/4 cburgundy wine
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2 lgpotato
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2 lgcarrot
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1 cfrozen peas
How To Make mike's mom's savory beef stew
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1Cut roast into 1 inch cubes. Mix flour and all spices together in a large paper or plastic bag. Coat meat by shaking a handful of pieces at a time in the bag with the flour mixture. Remove pieces from bag and let sit on paper towel until all pieces are coated. Add oil to the skillet and heat.
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2Brown meat in a heavy skillet with hot oil. Cook in batches to avoid letting the beef pieces touch each other while browning. Remove browned pieces to another paper towel to drain. NOTE: I prefer to brown the meat in the same pot in which I will cook the stew later to retain the beef drippings and oil. Your choice.
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3Chop onion into large segments, similar to size of beef pieces. Add onion and browned beef to a dutch oven or heavy pot. Simmer until onions are tender.
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4Add to the pot the consomme, burgundy and enough water to barely cover meat and onions. To make the stew thicker and more flavorful, you can add the leftover beef coating mixture to the pot at this point. Cover pot and simmer for 1 to 1.5 hours or until the meat is not quite tender but close. Watch the liquid level and add water (or wine) to keep the meat mixture covered.
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5Add potatoes and carrots to pot and cook until tender. Add water if needed to keep meat and vegetables covered.
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6Finish by adding the frozen peas and simmering until the peas are no longer frozen but before they cook.
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7You can serve immediately but I find giving the pot an hour or more of rest helps distribute the flavors.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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