Thick hearty Beef Stew is such an American staple and was often served in my home as a girl. And my mom, Colleen Mott, made THE BEST. She served hers with homemade whole wheat bread. Oh the smells that emanated from my Mom’s kitchen.
I wish I had a picture of my mom cooking away in the kitchen. The memory of it speaks to love, comfort and security.
I was often my mom’s sous chef, helping to prep and cook. I always browned the meat for the stew. She never really used a recipe…it was just something she threw together. So that’s how I always made it. Over the years I have changed and adjusted it a bit, but this is pretty much as I remember it.
You can buy cut-up stew meat, but I find it’s usually cheaper to buy a roast and cut it up…and likely a lot better meat. I use whatever looks good…a chuck roast, or top round…really good roast.
I cut the meat into about 1-2 inch chunks, removing any fat and gristle.
Sprinkle the meat with flour and stir to cover all the meat.
Heat the oil in a heavy pot and toss in the meat. Stir and cook until meat is browned.
Add in beef broth, onions and bay leaves.
Bring to a boil and cover. Turn heat to low and simmer for 1-2 hours.
Remove lid and add carrots and potatoes. Return to a boil again and cover, reduce heat and simmer.
Add in corn and beans.
I like a thickened stew. My mom always whisked together cold water and some flour to pour into the bubbling stew. I have since opted to use a beef gravy packet. I like the consistency it gives.
Cook and stir a couple of minutes until it thickens and bubbles. Salt and pepper to taste.
Serve with hot or toasted bread.
ENJOY!
Beef Stew
Ingredients
- 1½-2 pounds stew meat **I generally cut up a chuck roast or top round roast
- ¼ cup flour
- salt & pepper
- 2 Tbsp oil, vegetable or canola
- 8 cups beef broth
- 2 bay leaves
- 1 medium onion, chopped
- 4-6 cups potatoes, peeled and cut into 1-2 inch chunks
- 1½ cups carrots, chopped
- 1 15 ounce can green beans, drained
- 1 15 ounce can corn, drained
- 1 1.41 ounce beef gravy mix packet
- ½ cup water
- 2 tsp oregano
- 1 Tbsp Worcestershire sauce
- salt & pepper to taste
Instructions
- Trim meat of fat and sinews. Cut into 1-2 inch pieces. Sprinkle with flour and mix to that all meat is covered.
- Heat oil over medium high in a large, heavy pot. Drop meat with flour into the hot oil. Cook and stir until meat is browned, 3-5 minutes.
- Add beef broth, onion and bay leaves.Turn heat to high and bring to a boil. Turn to low and cover with a lid. Simmer for 1-2 hours.
- Turn heat back to high and add the potatoes and carrots. Bring to a boil, then turn the heat to low and cover with lid. Simmer for 25-30 minutes till potatoes and carrots are tender.
- Stir in beans and corn. Turn heat to high and bring to a boil.
- Meanwhile, whisk together the gravy packet, water and oregano. *For a thicker stew add 2T flour to the mixture. When the stew comes to a boil, quickly stir in the gravy mix. Continue stirring until the stew thickens, 2-3 minutes.
- Stir in Worcestershire sauce and salt & pepper. Serve with crusty bread.