Beef Stew
This stew is straight from my mom's kitchen. It is rich with tender beef, loaded with vegetables and swimming in a beefy gravy. @mostdeliciouslife.com
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.