True Blue Beef Stew

It’s a universal food, beef stew, or at least some kind of meat stew.

And in the US, there are regional differences as well. This is my version, which is pretty much normal. However, it is delicious if I do say so.

It has as much to do with the method as the ingredients here. There is a reason that it is calls for tougher cuts of meat.

I hope you enjoy it, and perhaps it will cause some tweaking to your own recipe.

INGREDIENTS:

  • 1 1/2 lbs beef stew meat, cut into 1/2″ dice
  • 1/2 c flour, seasoned with salt and pepper
  • 3 tbsp canola oil
  • 1 qt more or less of beef stock (I use unsalted)
  • 3 ribs celery, sliced
  • 3 carrots, sliced
  • 1 med onion, cut into twelve pieces
  • 2-3 cloves of garlic, micro-planed
  • 1 tsp thyme
  • 3 tbsp tomato paste
  • 3 med potatoes, diced
  • 1 more medium onion, cut into twelve pieces
  • a roux made of 3 tbsp each butter and flour
  • 1 c frozen peas, defrosted

INSTRUCTIONS:

 

  1. Put the oil in a large and heavy stew pot, and warm to medium.
  2. Pat dry (with towelling) the meat (this actually is quite important). Then toss in the flour until coated.
  3. Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
  4. Once browned, add the  first onion, carrots, and celery, garlic and thyme. Add enough stock to cover.  Add the paste. Stir everything up,  cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as its covered it won’t dry.
  5. About an hour before eating, add the potatoes and the second onion.  Add more stock to cover again. Continue simmering at a bit higher rate.
  6. Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating.  Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.

Serves: 6

Serve with: nice crusty bread, on noodles, with dumplings, with buttermilk biscuits.

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2 thoughts on “True Blue Beef Stew

  1. hey, when you say an ” hour before eating, add the potatoes” do you mean in the second hour of letting it simmer or a fourth hour after its been simmering?

    • You should let the meat cook for a good couple of hours before you go to the final steps of adding the additional potatoes and onion. There is no clear amount of time needed–enough to cook the meat and tenderize it. You could simmer it for 5 hours if you wish, but it’s not necessary. I often make mine first thing in the morning and then shut it off after 2-3 hours and let it sit until an hour before we are going to eat. Then I add the rest and finish it off. Hope this helps. Stews aren’t that time conscious. You can make in a slow cooker and let it go on low all day if you wish. The meat gets more tender with time. :)

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