MOM'S OLD-FASHIONED BEEF STEW
This is the beef stew I've been making for over 30 years! Dark-brown beef and vegetables in lots of rich gravy,it's total comfort food on a chilly night and freezes very well. Originally from the 12th edition of the Fanny Farmer cookbook, published in 1980, I've modified it over the years to what we consider "perfect"! :) I've also done this in the pressure cooker when time was short. Add some crusty rolls to mop the gravy up and you have a yummy meal.I usually add some Kitchen Bouquet or Gravy Master while the meat is simmering to make an even richer flavored gravy and thicken it toward the end of cooking with some Wondra or a flour slurry.You can also start this the day before up until adding the vegetables. Remove the bones from the pot and refrigerate overnight. Before proceeding, skim off any fat that has congealed on the surface and continue with the recipe.I usually use half beef broth and half water.
Provided by Leslie in Texas
Categories Stew
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, salt and pepper in a large ziplock bag.
- Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
- Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
- Add the beef bones and brown on all sides; remove from oil and set aside.
- Add more oil to the pan if needed and heat.
- When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
- When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
- *Stand back when you do this, because it will spit and sputter!*.
- Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
- Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
- Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
- Remove bones from the stew and discard.
- Thicken stew with a flour slurry,if desired, and serve.
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[email protected]This stew is amazing! I love the way the beef and vegetables melt in my mouth.
Terry Odhiambo
[email protected]This is the best beef stew I've ever had. It's so flavorful and the beef is so tender. I will definitely be making this again and again.
Nada Ouarhlent
[email protected]I love that this recipe is customizable. I can add or remove ingredients to suit my family's tastes.
Rufeza Akter
[email protected]This stew is a lifesaver on busy weeknights. It's so easy to throw together and it's always a hit with my family.
quratulain umer
[email protected]I've tried other beef stew recipes, but this one is by far the best. The flavor is amazing and the beef is so tender.
William Malcom
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
MAMA WOMEN'S
[email protected]I made this stew for my family and they all loved it. Even my picky kids ate it without complaint.
James Rogers
[email protected]This stew is perfect for a cold winter day. It's so hearty and warming.
Natneal Gadion
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Henry Okiemute
[email protected]This is the best beef stew recipe I've ever tried. It's so flavorful and the beef is so tender. I will definitely be making this again.
Lauren Stephen
[email protected]I've made this stew several times and it always turns out great. The beef is always tender and the vegetables are cooked perfectly.
Kankri Vantas
[email protected]This beef stew is a classic for a reason! It's hearty, flavorful, and comforting. I love that it's a one-pot meal, so cleanup is a breeze.