Beef Stew

This stew was one of the first recipes that I ever made by myself (other than scrambled eggs and boxed cakes). I based it on a recipe I found online and then adapted it for what I had in my pantry. I have now made this stew many times and it is one of my favorite winter meals. The stew is warm, hearty, and rich in flavor! 

To make 2-3 serving of this beef stew you will need:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 

When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.

Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.

Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.

(Not enough liquid!)

(Perfect!)

Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

The beef tastes tender and juicy while to potatoes are soft and flavorful! This is a great comfort dish!



I am already looking forward to making this again!

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Beef Stew

Ingredients:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Directions:

1. Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 
2. When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.
3. Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.
4. Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.
5. Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

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The recipe I based this one on was Paula's: http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html