Stick-to-your-ribs Beef Stew - A comfort Food
1 photo of Stick-to-your-ribs Beef Stew - A Comfort Food
By
Lisa Spivak
@Momma6cats
1
This is a combination of a basic stew recipe and the 30 or so years of making it. I love comfort foods and anything you can make in one pot is always a plus. I generally move everything into a crock pot and let it slow cook overnight, but it can be done on the stove top in the dutch oven and cooked for about 3 hours...
Rating:
★★★★★ 1 vote5
Comments:
Serves:
At least 6 (depending on portion sizes )
Prep:
45 Min
Cook:
3 Hr
Ingredients
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2 1/2 lbbeef for stewing , cut into cubes (usually comes that way)
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1/3 call purpose flour
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·Salt and Pepper to taste
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·Paprika
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1clove garlic. minced
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3 cwater ( I use low sodium beef stock instead and 2 cups water as well )
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4beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way )
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1 TbspWorcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... )
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5medium potatoes, cut in chunks
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16 ozbag of carrots, cut in chunks
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3stalks celery, cut in chunks or med dice ( you can also add mixed frozen veggies or frozen peas or whatever floats your boat )
How to Make Stick-to-your-ribs Beef Stew - A comfort Food
- mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture.
In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes.
Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy.
I also add mushrooms...I substitute rough cut (quartered) onions for the
diced and also baby carrots instead of regular...
Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like...
Have fun!
