Beef stew just screams "comfort food" to me. I'm not sure why, but I haven't made it in years. I stumbled across this particular recipe on Allrecipes.com about a month ago and it was to die for! The beef literally melted in your mouth and the vegetables remained slightly crisp...far from being overcooked. When I've made beef stew in the past, I've found the meat to be rather dry and tough and the vegetables to be mushy. I read through a great number of the reviews, prior to making it, and I did take a few suggestions, in addition to tweaking it a bit on my own. The original recipe did call for 3 large potatoes, peeled and cubed, but my family prefers it served over mashed potatoes, so we omitted them in the stew. If you prefer to add them while cooking, they would be added to the pot the same time as the other veggies. As written, this recipe should easily feed 5-6 people.
1/4 cup flour
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon onion powder
2 lbs cubed stew meat
2 tablespoons vegetable oil
32 oz beef broth (or 4 beef bouillon cubes, dissolved in 4 cups water)
2 teaspoons Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
6 carrots, cut into 1 inch pieces (or 1 lb baby carrots)
6 stalks celery, cut into 1 inch pieces
1 large onion, chopped
4 teaspoons cornstarch
4 teaspoons cold water
Combine flour, garlic powder, pepper and onion powder in large ziploc bag or bowl. Add cubed stew meat and shake to coat.
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add beef broth to pot. Stir in Worcestershire sauce, rosemary, parsley, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir carrots, celery, and onion into the pot. Dissolve cornstarch in 4 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)