Old-Fashioned Beef Stew

Old-Fashioned Beef Stew that will amaze your mother-in-law!

Make this Old-Fashioned Beef Stew and watch your mother-in-law turn green with envy at how well you can cook. Hubby will love it too. Heck even the kiddies won't be able to get enough.

" Use beef chuck for this beef stew. Premium beef or gourmet beef is not necessary!"

Old-Fashioned Beef Stew Recipe

Ingredients

1 pound lean beef chuck
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions
2 cups fresh sliced mushrooms
2 cloves garlic
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped parsley

Directions

Trim the beef chuck of any excess fat and cut it into 1-inch cubes. Peel and thinly slice the two onions. Peel the garlic cloves and mince them roughly. Peel the Russet potatoes and slice into 1/4-inch slices.

Coat the beef chuck cubes with flour and shake off any excess. In a large nonstick stockpot heat the oil over medium-high heat. Add the beef chuck cubes and sauté until brown, approximately 6 minutes. Don’t crowd the cubes in the stockpot. You want them to sear and not steam. Work in batches if necessary.Remove the beef chuck cubes from the stockpot and set aside.

Add the onions and the mushrooms to the stockpot and sauté for 6 minutes. Add the garlic and sauté for 1 minute, continually stirring.

Skim off any fat from the stockpot and return the cooked beef chuck cubes to the pot. Stir in the tomato paste and the broth. Add enough water to just cover the ingredients and bring to a boil. Reduce the heat to low and simmer until the beef is tender, about 1 hour and 15 minutes.

Skim off any foam that has accumulated on the surface of the stew and add the carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.

In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Beef chuck stewed with potatoes, carrots, celery, onions and beef broth makes a homey comfort food favorite. This hearty beef stew is worth making just for the aroma coming from the kitchen.

Jim's Old Fashioned Beef Stew Recipe

Ingredients

4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water

Directions

Heat the oil in a large pot over medium high heat. Combine the flour, garlic powder, salt and pepper in a resealable plastic bag. Workings with small batches at a time add the beef chuck cubes to the bag and shake until well coated.

Brown the beef chuck cubes in the hot oil, about 1 minute per side. Remove the browned cubes and continue until all the meat is browned.

Lower the heat to medium and add the onions. Brown the onions on both sides, about 3 minutes per side and then remove from pot and set aside. Drain any excess fat from the pot.

Add the potatoes, carrots, celery, reserved onions, browned meat and broth to the pot. Stir the mixture all together and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours, stirring occasionally.

For a thicker broth: 1/2 hour before the beef stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

This could become your favorite recipe for old-fashioned beef stew. It is SO flavorful, and since it cooks so long, the meat is always very tender. Enjoy Jim's Old-fashioned Beef Stew!

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