COUNTRY COOKER BEEF STEW
Spending so much time outside in the gardens and maintaining a busy business on our small hobby farm, sometimes we need some hearty sustenance! This beef stew is not only a wonderful main dish for dinner, but the leftovers re-warmed for next day's lunch are pretty satisfying too! You can use a store-bought seasoning salt or...
Provided by Cindy DeVore
Categories Beef
Time 2h5m
Number Of Ingredients 18
Steps:
- 1. Wrap a loaf of sourdough bread in foil and place in oven at 175 degrees to warm while making stew.
- 2. Cut mushrooms into thick slices. Carrots should be cut into 1/4-inch thick slices.
- 3. Cut up potatoes into 1 to 2-inch chunks.
- 4. In a Dutch oven over medium heat, add olive oil and enough beef cubes to cover the bottom of the pot. Season the beef in the pot with the kosher salt, your seasoning salt mixture and black pepper.
- 5. Use tongs to turn and brown the beef on all sides. Remove browned beef from pot and place on plate to set aside. Continue process until all beef is browned. (Add additional olive oil during browning if needed.)
- 6. Reduce heat to medium-low and add the butter to the pot. Stir in mushrooms and cook until browned. Add onions and carrots, and saute until the onions are softened.
- 7. Add garlic, and saute for about 1 minute. Sprinkle flour over all the vegetables and stir it into the mixture. Add the beef stock, tomato paste, rosemary, ground allspice, potatoes and beef. Bring mixture to a boil, then reduce heat to a low simmer. Cover the pot, and cook for 1 hour. Check simmer level and stir occasionally while cooking.
- 8. Remove lid, and continue to simmer pot for another 15 minutes. Pierce a few potatoes with a fork to ensure they are done. Potatoes should be very tender and slip easily off the fork. Remove bread from oven, and cut into thick slices.
- 9. In a separate dish, microwave the peas for 2 minutes to warm them. Remove rosemary stem from stew, and stir in warmed peas. Remove from heat. Ladle stew into bowls, and serve with slices of warm sourdough bread and butter.
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Evelyn Matebesi
[email protected]This stew is the perfect comfort food for a cold winter day.
saava mulongo
[email protected]I added some chopped carrots and celery to the stew, and it gave it a nice crunch.
Elie Basua
[email protected]This recipe is a great way to use up leftover beef. I had some leftover pot roast, and it worked perfectly in this stew.
Alleigh Mosako
[email protected]I made this stew in my slow cooker, and it turned out perfect. The meat was so tender, and the vegetables were cooked to perfection.
Msomi Mwema
[email protected]This stew is delicious! I love the combination of beef, vegetables, and gravy.
Hadjer Hadjer
[email protected]I've made this stew several times, and it's always a hit. It's a great recipe to have on hand for a quick and easy meal.
Vipin Sanker
[email protected]This stew is so easy to make, and it's always a crowd-pleaser.
Temo Kvachantiradze
[email protected]I served this stew with a side of crusty bread, and it was the perfect comfort food.
Mm Baltier
[email protected]I added some red wine to the stew, and it gave it a nice depth of flavor.
Junaid Ra
[email protected]This recipe is a great way to use up leftover beef. I had some cooked flank steak, and it worked perfectly in this stew.
MegaRayquaza1025
[email protected]I made this stew for a potluck, and it was a huge success. Everyone loved it!
ashalthegreat5 ashalthegreat5
[email protected]This was an easy recipe to follow, and the stew turned out great. I used a chuck roast, and it was cooked to perfection.
Theron Rand
[email protected]I've made this stew twice now, and it's been a hit both times. The gravy is rich and flavorful, and the beef is fall-apart tender.
syed ullah
[email protected]This beef stew recipe is a keeper! The flavor is fantastic, and the meat is so tender. I served it over mashed potatoes, and it was absolutely delicious.