Real Recipes From Real Home Cooks ®

true blue beef stew

(3 ratings)
Recipe by
Sherry Peyton
Las Cruces, NM

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:

(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 4 Hr

Ingredients For true blue beef stew

  • 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
  • 3
    carrots, sliced
  • 3
    ribs celery, sliced
  • 1 md
    onion, in large dice
  • 3 clove
    garlic, micro-planed
  • 1 qt
    beef stock, more or less
  • 3 Tbsp
    tomato paste
  • 1 tsp
  • 3 md
    potatoes, medium dice
  • 1 md
    onion, diced large
  • 3 Tbsp
    flour, butter each for roux
  • 1 c
    frozen peas, thawed on the counter

How To Make true blue beef stew

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Add frozen peas, and turn off. Stir in, and serve.

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