How to Make Beef Stew
If you've never made beef stew, you might think it's complicated to put together or will break the family budget. Not true. Beef stew is actually one of the easiest and most economical meals you can serve. Once you've browned the meat and chopped your vegetables, the ingredients simmer away without constant tending. With stew, you have a whole meal in one pot, so you don't have to bother with side dishes. If you want, you'll have time to make a salad and biscuits to enhance the meal, or you can just relax and read a chapter in your book while a hearty meal bubbles away on the stove.
Hello everyone, I'm Judith with recipe.com, and today, I will be showing you how to make an old-fashioned beef stew, a really hearty dish to warm you on a cold winter's day. So, what you're gonna need is 3 medium potatoes, which we've cubed. 12 ounces of beef stew meat cut into about 3 quarter inch cubes, 3 cups of vegetable juice, 1-1/2 cups of frozen cut green beans, 1 cup of frozen whole kernel corn, 3 cups of water, 1 medium onion cut into thin wedges, 1 cup of sliced carrot, 2 table spoons of cooking oil. I'm using canola oil. 1 tablespoon of Worcestershire sauce, 1 bay leaf, a quarter of a teaspoon of black pepper, half a teaspoon of dried margarine, 1 teaspoon of dried oregano, 1-1/2 teaspoons of instant beef bouillon granules, and 2 tablespoons of all purpose flour. Now, we have zip lock bag here, a large one, that we're going to be using. So, first things first. Let's get our flour into our bag, and we're gonna add our beef stew cubes, couple at a time. We're gonna give that a good shake. It's gonna be, cut those cover a little bit, just do it in batches if you need to. This is one of personal favorite dishes, really just such a great dish to warm you up. So, as you look, give that a good close. I'm gonna give it a good a shake, get all the cubes covered with that flour. So, we have a large pot here, which I put to medium heat, and we're gonna add in our oil. Let that heat up, and we wanna get our beef stew cubes nice and brown before we add in all our other ingredients. So, in the go, that's got nice and hot. Fantastic, so once they brown, we'll add in some of the rest of our ingredients. So, our beef has brown nicely and we've drain the fat from the beef, and so now it's time to add in some of our other ingredients. So, in goes our vegetables juice and in there, and goes the granules, our herbs, black pepper in there, oregano, margarine, our bay leaf is going in there too, our Worcestershire sauce and our onions, and of course our water is gonna over that too. So, there you go, we're gonna bring it up to boiling, and then we're gonna reduce and simmer it for about 1 and a quarter hours until the meat is nice and tender. So, it's been about an hour of beef stew has been simmering nicely, and so now it's time to add in our vegetables. So, in goes our potatoes. We'll stir them in there, stir in all your vegetables and all those lovely juice flavorful ingredients all over. We'll put in our carrots, our greens beans, and our sweet corn, and that is just gonna give such a great color to our stew, so we'll stir all of it in there, get it all covered, mix in. So, we're gonna bring that to a boil, and we're gonna reduce the heat and let it simmer for 30 minutes with a cover on. So our beef stew has been simmering away for 30 minutes and that is just about done. It smells and looks delicious. All those flavors popping out there and then last thing we need to do before we serve it up is discard our bay leaf, which we found pretty easily at this time. That's good. So, let's put that there. Give it a good stew and that looks great. So, we're just gonna taste that up, and then some nice beef chunks there and who wouldn't want that a hearty flavorful filling old fashioned beef stew. We'll thanks for watching everyone. For more great recipes and savings, go to recipe.com.
What You'll Need
- 2 tablespoons all-purpose flour
- 12 ounces beef stew meat, cut into 3/4-inch cubes
- 2 tablespoons cooking oil
- 3 cups vegetable juice
- 1 cup water
- 1 medium onion, cut into thin wedges
- 1 tablespoon Worcesershire sauce
- 1 1/2 teaspoons instant beef bouillon granules
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon dried marjoram, crushed
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups cubed potato (about 3 medium)
- 1 1/2 cups frozen cut green beans
- 1 cup frozen whole kernel corn
- 1 cup sliced carrot (2 medium)
Step By Step
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups).
Prepare and brown meat as above. In a 3 12- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.
Whether you choose a slow cooker or the traditional method in a Dutch oven or pan, you will be happy to know how to cook beef stew. It's a perfect choice for cold, damp or rainy days, of course, but it's also an excellent dish on days when you want some stick-to-your-ribs comfort food, no matter the weather or the time of year. And its one-pot method means a stress-free after-meal cleanup.
Per Serving: cal. (kcal) 331, Fat, total (g) 13, chol. (mg) 43, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 8, pro. (g) 18, vit. A (RE) 0, vit. A (IU) 7871.62, vit. C (mg) 57.28, Thiamin (mg) 0.28, Riboflavin (mg) 0.24, Niacin (mg) 4.93, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 744, Potassium (mg) 1107, calcium (mg) 60.58, iron (mg) 3.78, Vegetables () 1, Starch () 2, Medium-Fat Meat () 1.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet