Carol's Beef Stew

Carol's Beef Stew

If you're not used to cooking at home, you may not have all of the ingredients below.  Try substituting or simply leave things out.  Seasoning is subject to personal taste.  Enjoy the process.  I used to enjoy a vegetarian stew made without meat before I married a carnivore.  In a veggie stew, good seasoning  is even more important.  

Typically, I made stew on a weekend, when I can be home to manage the simmer time and to enjoy the aroma of the simmering stew.  Now, while I have the time, I'm making stew because it's an inexpensive meal and smells great!    I try to find stew meat discounted or pick an inexpensive cut that can be cubed into bite size pieces.    I'm not afraid of beef that is priced to sell but am careful about pork or chicken.

1 1/2 lbs. stew meat --Chuck (top blade, eye and arm pot roast) or round steak.)
1 cup or so of all-purpose flour
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. dried mustard

Dredge cubed meat in a cup or so of all-purpose flour that has been seasoned with salt, pepper and a tsp of dried mustard.  Skip the dried mustard if you don't have it.  I've been doing it this way for years and have forgotten why. 😁

 NOTE--Tougher cuts have more connective tissue/collagen which is released during slow simmering.  It doesn't release into the stew but it turns to a gelatin within the meat giving it the taste and feel of a slowed cooked beef.  Slow simmering is essential to the process of a good stew.

• 2 Tbsp. olive oil

Add dredged meat cubes to the hot oil and brown.  Do not cook through.  When browned on the outside, turn down heat to medium and add:

• 1/2 to a whole onion diced.

Saute onions for several minutes until translucent.  Then add:

• 2-3 cloves garlic, minced

Saute for 30 seconds to a minute.  (Garlic burns quickly.)

Add tomatoes, water and ingredients below.  Stop at the cut veggies.  These will be added later.

• 2-14.5 oz cans of diced tomatoes
• 1 can water -- 
•      (If I don't add the consomme below, I use powdered or paste chicken broth instead of water.)
• 2 Tbsp. Tomato paste -- 
•      (Freeze leftover paste in ice cube trays.  When frozen pop out and place in freezer bag to use later.)
• 2 frozen ice cubes of beef consomme. 
•      (Optional, see note with 1 can water.)
• 2 tsp. Italian Seasoning
• 1/4-1/2 tsp. red pepper flakes
• 1 tsp. salt
• 1/8-1/4 tsp freshly ground pepper.
• 2 Tbsp. Worcestershire sauce.

Cover with lid and simmer on a low heat for at least 1 hour.  Then, add the following:

• 3-4 medium potatoes diced.
• 3-4 medium carrots cut into chunks
• Additional water if necessary to cover the vegetables when added to the stew.

Stir well, Cover and turn up heat to bring this to almost a boil, then reduce heat to simmer.

• Cornstarch for thickening if desired or needed.  
•      (The meat cubes dreaded in flour will add some body but if the stew is a bit thin or watery, place 1-2 Tbsp. dry cornstarch in a cup.  Mix with a little cold water. . .I use about 1/4 to 1/3 cup water.  Add to stew and gently stir constantly until stew begins to thicken.)

NOTE:  I did not add any more cornstarch or thickening to this batch.
Taste and add salt and pepper if needed.

My husband shakes a couple of drops of tabasco into his serving.