Mothers Country Style Beef Stew

Mothers Country Style Beef Stew

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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.


★★★★★ 1 vote

25 Min
4 Hr


  • 1 1/2 lb
    stew beef
  • 6
    large russet potatoes
  • 1 lb
    baby carrots
  • 2
    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

How to Make Mothers Country Style Beef Stew


  1. heat olive oil in large bean pot or soup pot
  2. 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)
  3. cover with water and bring to a boil for 5 minutes. reduce to slow simmer add the vegetable broth packet
  4. 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.
  5. 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

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About Mothers Country Style Beef Stew

Course/Dish: Beef Soups

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