Stick-to-your-ribs Beef Stew - A comfort Food

Name: Stick-to-your-ribs Beef Stew - A comfort Food
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: At least 6 (depending on portion sizes )
Ingredients: 2 1/2 lb beef for stewing , cut into cubes (usually comes that way); 1/3 c all purpose flour; Salt and Pepper to taste; Paprika; 1 clove garlic. minced; 3 c water ( I use low sodium beef stock instead and 2 cups water as well ); 4 beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way ); 1 Tbsp Worcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... ); 5 medium potatoes, cut in chunks; 16 oz bag of carrots, cut in chunks; 3 stalks celery, cut in chunks or med dice ( you can also add mixed frozen veggies or frozen peas or whatever floats your boat )

By Lisa Spivak
@Momma6cats

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:

3 Comments

Serves:

At least 6 (depending on portion sizes )

Prep:

45 Min

Cook:

3 Hr

Ingredients

Add to Grocery List

2 1/2 lb

beef for stewing , cut into cubes (usually comes that way)
1/3 c

all purpose flour
·

Salt and Pepper to taste
·

Paprika
1

clove garlic. minced
3 c

water ( I use low sodium beef stock instead and 2 cups water as well )
4

beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way )
1 Tbsp

Worcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... )
5

medium potatoes, cut in chunks
16 oz

bag of carrots, cut in chunks
3

stalks 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

Step-by-Step

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!

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