Beef Stew

As the stew simmers, the ingredients meld together, infusing the broth with a delightful mix of spices and herbs, like bay leaves and thyme. Potatoes often make an appearance, adding a satisfying texture and helping to thicken the stew. Each ingredient contributes to a complex flavor profile that warms the soul.

​Ideal for chilly days, beef stew can be served on its own or alongside crusty bread to soak up the luscious broth. It’s a versatile dish that can be customized with additional vegetables or spices to cater to personal tastes. Not only does beef stew provide comfort and nourishment, but it also makes for excellent leftovers that often taste even better the next day, as the flavors continue to develop.

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RECIPE​

Ingredients
Step 1

• 3 CUPS HOT WATER
  
• 2 BEEF KNORR BOUILLON
  
• 2-3 LB. CHUCK ROAST (CUT IN CHUNKS)
  
• 4 TBSP SHORTENING
  
• 1/2 CUP SELF-RISING FLOUR
  
• 2 BEEF KNORR BOUILLON  

Step 2

• 1 TBSP. WORCESTERSHIRE SAUCE BAY LEAF
  
• 1/4 TSP. ALL-SPICE                                 
  
• 1 TSP. SUGAR
  
• 1 TSP. FRESH LEMON JUICE (OMIT IF NOT FRESH)
  
• 1 ONION SLICED IN LARGE PIECES 
  

Step 3

• 5 PEELED AND QUARTERED POTATOES
  
• 5 PEELED AND QUARTERED CARROTS
  
• 1/2 ONION CUT IN MEDIUM PIECES. 
  

1. Toss beef in flour, brown in Dutch oven or large stock pot on med/high heat with shortening. Put water in glass bowl with bouillon and microwave 4 minutes (whisk)
2. Add step two ingredients, Scrape flour off bottom of pot (if needed) with a spatula or spoon.  Cook on lowest setting for 2.5-3 hours checking occasionally and stirring to prevent sticking 
3. Add step three ingredients, Cover and simmer until veggies are fork tender about 30-40 minutes.  Enjoy with crackers or cornbread. Serves 6-8 

Printable Recipe - Beef stew