Ingredients

How to make it

  • You will be browning the beef cubes before putting them in your slow cooker or large stock pot with lid - this helps make your stew brown while helping sear in juicy goodness in your beef.
  • Braising (cooking meat slowly in liquid) is a wonderful way to create hearty affordable meals for your family and friends.
  • Serve this plain, over my basmati rice recipes (several recipes posted) or even noodles along side a lovely salad for a complete satisfying meal great for cold winter days.
  • *****ok here we go*****
  • In small bowl, take flour and add good amount of salt and pepper.
  • Add sliced up beef into flour mixture and toss until coated.
  • In heavy skillet over medium high heat, add olive oil then butter.
  • Once 'fat' is quite hot, you may want to put on your fan, add enough beef to cover bottom of skillet.
  • Let meat sear on one side then turn and sear/brown on the other side.
  • Take seared/browned meat and place into large stock pot or slow cooker, continue with the rest of the meat until done.
  • Add all other ingredients to stock pot except for extra veggies including the optional potatoes as stated above and peas which will be added at the very last moment to keep them fresh looking and crisp.
  • Once liquids are at a boil, put heat down on the lowest setting and let cook stirring occasionally for at least 2 hours. Three Hours is better and the meat will be even more tender.
  • You may want to de-fat stew with a spoon a few hours in which is a normal with most stews.
  • 30 minutes before ready to serve your stew, add your potatoes, rest of the celery and carrots.
  • Add peas only five minutes before to help keep their color and crispness.
  • If you wish for a thicker stew, take 2-3 tablespoons of flour into a cup and add four tablespoons COLD water and stir to remove all lumps - then add to stew. Bring up the heat to allow stew to come to a boil - this will thicken the stew considerably.
  • I would only thicken the stew about half an hour before serving for best results.
  • When you reheat the stew say for the next day, you may find you will need to add water since it will naturally thicken on its own - similarly like chili or meat sauce.
  • To serve, spoon your stew in large bowls over rice and sprinkle freshly minced parsley over stew.
  • photo courtesy of carcino.gen.nz - I have my own photos but haven't uploaded them yet....happy eating hearty!

Reviews & Comments 6

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    " It was excellent "
    lunasea ate it and said...
    Great recipe, Leah - sounds like a delicious bowl of comfort to me. I love stews and soups when it's cold outside. Thanks so much for the recipe! :) Vickie
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  • binky67 6 years ago
    Yummy comfort food, Great! Thanks Leah
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    " It was excellent "
    elgab89 ate it and said...
    Now, this is a hearty dish! Very comforting!
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    " It was excellent "
    linspj ate it and said...
    Thios sounds a lot like the way I make my beef stew. I eyeball everything and never measure, unfortunately! Letting it sit overnight kust adds to the flavor. Great post...^5.
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome gotta love it thanks
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    " It was excellent "
    juels ate it and said...
    Sounds great, nice combo of spices!
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