Beef stew is a classic recipe that is especially nice on a cold winter night. We’ve prepared the recipe using the old-fashioned dutch oven, but you can also use a slow cooker or a pan to brown the meat and a large stockpot for cooking. Additional spices can be added as listed in the Cooking Tips.
Time to Prepare:
4.5 hours; 30 minutes prep & 4 hours to cook
- 3 Pounds Stew Meat
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 2 Tablespoons Oil
- 3 Quarts Water (12 cups)
- 1 Large Carrot
- 1/2 Turnip
- 1 Large Onion
- 2 Potatoes
- 16 Ounces Peas
- Heat oil in a dutch oven
- In a shallow dish, mix salt, pepper & flour. Coat the beef with the flour mixture
- Sear meat in a dutch oven until it’s evenly browned
- Add water and cover. Simmer for about four to five hours
- Cut the vegetables in 1-inch pieces while the meat is cooking
- About halfway through at the 2-3 hour mark, skim fat from the top of the stew.
- Add all vegetables except the peas. Peas should be added at the last 1/2 hour.
- Simmer until vegetables and meat are tender.
- Fresh or frozen peas can be used. Add frozen peas about 10 minutes earlier.
- Choose a cut of meat that has good marbling. Chuck or bottom round are both good choices for making stew.
- You can substitute an extra carrot in place of the turnip if not found locally.
- Additional spices can be added if desired.
- 2 bay leaves. Bay leaves are an excellent herb to add to stews, they bring out a unique earthiness that is especially nice. Remove the leaves prior to serving.
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 2 cloves minced garlic. Add to oil and brown just prior to adding meat.
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