Monday, October 29, 2007

Beef Stew

Now that the weather has turned a little corner I can get back into making soups and stews...which I love. I love being able to make up a batch of chicken soup or beef stew early in the day and let it hang out and develop throughout the afternoon. It makes an easy lunch or a hearty dinner paired with a sandwich or a hunk of bread.
Here is my favorite beef stew recipe...I hope you enjoy it too.

Old Fashioned Beef Stew

1 pound beef chuck roast, cut into 1 inch cubes
2 T flour
1 large yellow onion, large dice
2 T tomato paste
4-6 cups beef broth (water and beef bouillon can be substituted)
4 sliced carrots
2 large potatoes, cubed
2 stalks celery, sliced
frozen corn and peas(optional)

Coat beef with flour, shaking off the excess. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.) Bring soup to a simmer and cover for an hour and 15 mintues. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.
This is especially good after it sits for a little bit...the second day is even better.

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