Hope you had a lovely weekend. Today I am sharing a Classic Beef Stew recipe that I tried & adapted. It’s been getting a lot colder here at night. Days have been pleasant enough then warm up by mid day. Leaves are still turning as fall is in full swing here. Since it hasn’t rained many are still fully on the trees. As soon as the sun sets cold sets in. Thanksgiving is right on our heels. Oh, how I love fall & just to think we are hedging into winter makes me feel the need to cook warm pots of good food. I think a classic beef stew is always good to make when feeding a crowd or just to fill those cold evenings with a hearty meal & enjoy left overs the next day.
No fancy photos for this stew I called Hearty Beef Stew. I hurried along making this during the week, but managed to take a couple of photos while it simmered on the stove. The original recipe called for cooking it in the oven but, I didn’t. I also added a few more spices & eliminated the tapioca for thickening. I never use it & when simmering seems to thicken up on it’s own.
If you try it I hope you find it to your liking. We enjoyed this hearty beef stew & then on the next day we enjoyed it again. I guess I could of frozen half but, sometimes left overs are even better than the day before. For two reasons, flavors & not having to cook!
I’m sure I’ll be making this again. I hope to take a walk & capture some photos of all the colors natures dishing out, then share them soon. Now here’s the recipe for you.
Hearty Beef Stew
- 2 pounds beef stew meat cut into 1-inch cubes
- 2 tablespoons flour
- 1 to 2 tablespoons olive oil
- 1 chopped onion
- 1 can 14-1/2 ounces whole tomatoes, undrained
- 1 can 10-1/2 ounces condensed beef broth, undiluted
- 3 garlic clove minced
- 1/4 c Italian parsley chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots cut into 2-inch pieces
- 3-6 medium potatoes peeled and cut & quartered pieces
- 1 cup sliced celery about 3-4 stalks
- Dredge beef in flour, salt, pepper
- Brown on four sides in olive oil
- Add onion & saute until translucent
- Add garlic & saute a few minutes longer
- Add beef broth & rest of the ingredients
- Cook on a simmer until meat is cooked through & potatoes are soft enough to fork through
- Stirring occasionally until done
- Add additional salt/pepper to taste
- Cook time approx. 1 hour or longer if needed
Have you made any stews yet this fall?
Now while it’s cooking you can get crafting or maybe you’d like this affiliate offer & enjoy reading while your meals simmering.
PS: Makes a great holiday gift for a friend or relative!
Get Better Homes and Gardens, Parents, Family fun, Every Day with Rachel Ray, Eating Well and other titles for as low as $.66 per issue! You’re sure to find ideas and tips more valuable than that in each copy.