Monday, October 21, 2013

Beef Stew

I posted this recipe back in November of 2010.  I think it's delicious and it's a great ending to a cool day. I've started adding frozen peas at the end for a pop of color and flavor.  Sometimes I add some pearl barley instead of thickening the stew with cornstarch.  If you want to add barley, stir in about 1/2 cup when you add the potatoes and other veggies.  For the best browning results, pat the beef dry with paper towels before adding it to the pot. 

adapted from Beef Stew VI on

2 pounds stew beef, cubed
2 Tbsp. vegetable oil
salt and pepper
garlic powder
4 cups (32 oz.) beef broth
1 tsp. dried rosemary
2 tsp. dried parsley
1/2 tsp. pepper
3 large potatoes, peeled and cubed
4 stalks celery, sliced
4 carrots, thickly sliced
1 large onion, chopped
1 (10.75 oz) can condensed tomato soup
1 cup frozen peas
2 Tbsp. cornstarch mixed with 3 Tbsp. water

Brown beef in oil in a large stockpot or Dutch oven over medium heat, sprinkling beef with salt, pepper, and a little garlic powder. Add beef broth, rosemary, parsley, and 1/2 tsp. pepper and bring to a boil; reduce heat, cover, and simmer for 1 hour.

Add potatoes, celery, carrots, onion, and tomato soup. Return to a boil then reduce heat, cover, and simmer again for 50 minutes. Stir in peas and cornstarch and water mixture to thicken and simmer for 5 minutes more before serving.

1 comment:

Cindy C. said...

This is one of my favorites!!!