smith’s hearty beef stew
This is a twist to my Uncle Buds Beef stew recipe. My family loves this recipe and hope yours does too.
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1/4 cup flour
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons vegtable oil
- 32 ounces beef stock
- 32 ounces beef broth
- 1 large can rotel diced tomato’s and peppers (can substitute diced tomato’s for no kick)
- 1/2 teaspoon baking soda
- 5 medium potatoes cut into large chunks
- 1 bag peeled baby carrots
- 3 medium onions cut into large chunks
- 1 package dry french soup mix
- 1 can cream of mushroom
- 1 tablespoon beef better than bullion
- 1 teaspoon seasoning salt
How To Make smith’s hearty beef stew
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Step 1Add oil to stew pot and heat on stove at medium high heat
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Step 2Mix flour, salt, pepper
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Step 3Add stew meat to flour mixture to coat meat well.
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Step 4Transfer meat to hot oil in stew pot and sear well on all sides. Meat does not need to be cooked done just well seared.
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Step 5Add beef stock and broth to same pot after meat is seared. Then add Rotel and bring to a boil. Boil for 30 minutes on medium high heat.
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Step 6Add potato’s, onions, and carrots to pot.
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Step 7With mixture lightly boiling add 1/2 teaspoon baking soda and stir. Let fizz die out and add French onion soup packet and mushroom soup. Stir well
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Step 8Add beef flavor Better than Bullion and seasoning salt. Stir. Turn down heat to low for 1hour. Stir occasionally to prevent sticking to the bottom - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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