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How to Make Beef and Vegetable Stew

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The heat is dissipating outside, the jackets have been pulled out of the closet, and I am drinking smoothies in the car with my heater on. It's so weird but I am so full of pure bliss. Thoughts of a hearty old-fashioned vegetable beef stew fill my spirit and I know exactly what I must do. It is my intention to make the instructions as simple as possible so it can taste just as amazing in your home. Let's do this!

How to Prepare Stew Meat

When using any type of beef for a stew, whether it is short ribs, gravy steaks, or stew meat, it is imperative to "dredge" the stew meat pieces in flour (seasoned or unseasoned) on all sides and browned in oil. The excess flour must be shaken off before browning, but please know that this step shouldn't be skipped. The browning allows the moisture to be sealed in the meat. The flour creates the environment for a nice thick stew or gravy. Without it, this meal will be more soup and less stew.

How to Make Beef Stew Meat Tender

The wonderful thing about eating an old-fashioned vegetable beef stew is the tenderness of the beef. But exactly how do you achieve that? Brown the meat on all sides. When searing the meat, you lock in all the wonderful juices into the beef. This is step one. Step two is to allow the meat to have time to cook. For extremely tender stew meat, allow it to cook in the stew for no less than 1 and a half hours. Once the stew meat has been browned in the pan, you want to remove it. It should look like the picture above.

What Vegetables Should I Add to the Beef Stew?

What I love most about making stew or soup (or cooking overall), is how you can taste a dish and the recreate it and make it your own. Perhaps when it comes to old-fashioned vegetable beef stew, you would like for it to closely resemble the flavors from your childhood kitchen. I know I do. For this recipe I have added: carrots, mushrooms, potatoes, shallot, bay leaves, thyme, and garlic (not pictured).

The following vegetables and herbs can be added to this stew if you choose and it will be just as flavorful: parsnips, green beans, peas, tomatoes, fennel, winter squash, cabbage, rosemary, or, celery. It all depends on what you may have in the kitchen and where your tastebuds are leading you. Trust your gut, you can't go wrong

What Can I Serve with this Old-Fashioned Beef Stew?

When you look at this stew, it looks like everything you need is all contained in this one pot. While this is very true, there are some sides and drink pairings that will go nicely with this stew. Try crusty bread or biscuits for starters. There is a lot of broth and you can sop it all up with a bread of your choice. In my home, I will sometimes have rice or cornbread with this beef stew. Mashed potatoes are something I have never had with beef stew, but it would be very tasty. Also, oven-roasted ranch potatoes would go perfect with this stew if you don't actually want potatoes cooked in the stew.

A dry, red wine of your choice will pair nicely with this stew. A Malbec, Cabernet Sauvignon, or Merlot will really compliment the richness of the beef and of the stock.

Ingredients

  • 1 lb of stew meat
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 tsp garlic powder
  • 1/2 cup of flour
  • 3 Tbsp of grapeseed oil
  • 1 small onion, chopped
  • 1 cup of sliced mushrooms
  • 4 carrots, sliced in 1 inch pieces
  • 2 Tbsp of parsley, chopped
  • 2 garlic cloves, chopped
  • 1 tsp of fresh thyme leaves
  • 6 Tbsp of tomato paste
  • 2 bay leaves
  • 8 cups of beef broth
  • 1 Tbsp of seasoning salt
  • 3 medium sized yellow potatoes, peeled and chopped
  • 2 cups of water, optional

Instructions

  1. Heat pot to medium heat and add oil.
  2. Season stew meat with salt, pepper, and garlic powder. Put flour in a small bowl and dredge the stew meat (one at a time) in the flour. Shake off excess flour and add the flour-coated stew meat to the pot.
  3. Cook for 1-2 minutes per side. You should flip each cube approx. 6 times.
  4. Once all sides of the meat are cooked, remove from the pot and set aside. Add the onions, mushrooms, carrots, garlic, parsley, and thyme. Cook until the onions are translucent. Add the tomato paste and allow it to coat the vegetables. Add the broth to the pot and return the meat.
  5. Allow the contents of the pot to come to a boil and then simmer for 1 hour and a half. Stir occasionally and add water if the stew has become to thick for your liking.
  6. Add the seasoning salt to your taste.
  7. Enjoy!

Notes

Looking for another Hearty dish? Try this Creamy Shrimp and Jalapeno Cheddar Grits!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 578 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 112mg Sodium: 3354mg Carbohydrates: 53g Fiber: 7g Sugar: 8g Protein: 50g

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Source: https://christyirene.com/how-to-make-an-old-fashioned-vegetable-beef-stew/

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