Beef Stew
November 16, 2009
A co-worker of mine, “Sweet” Georgia Brown shared with me her recipe for beef stew that was fabulous! During these winter months there’s nothing better than a big bowl of beef stew with crusty french bread! We loved Georgia’s beef stew so much that we decided to have it again the following week, however I decided to change it up and make my own version. My beef stew is almost like soup, with lots of fresh ingredients. The longer you cook it the better, and of course it’s alway’s better the second night. If you feel that it is not thick enough, you can always add a little cornstarch that has been mixed with water (1 tbsp. cornstarch to 1/2 cup water). Please enjoy!
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- 3 lbs. beef chuck, fat trimmed, cut into 2-inch cubes
- ¾ cup flour
- Salt and pepper
- 4 tbsp. olive oil
- 1 onion, chopped
- 3 celery stalks, sliced
- 2 cloves garlic, chopped
- 1-28oz. can diced tomatoes, juice included
- 1-32 oz. container of beef stock
- 2 cups water
- 2 bay leaves
- 3 carrots, chopped
- 1 lb. cremini mushrooms sliced
- 1 cup peas, fresh or frozen (thawed if frozen)
- 3 large Yukon gold potatoes, chopped
Place flour, salt, and pepper in a large plastic bag. Add your cubed beef and toss to coat completely. Meanwhile preheat a large soup pot (dutch oven) over medium high heat with olive oil. Remove beef from bag, shaking 
off all excess flour, place ½ of your beef in the heated pot, stirring occasionally until nicely browned but not cooked all the way through. Remove to a separate plate, and continue with the other ½ of your beef, adding more olive oil if necessary. Remove remaining cooked beef to the separate plate.
To your heated pan add the chopped onion, chopped celery, and cook for 4 minutes while stirring and scraping all of the browned flour that was left from cooking your beef, (drizzle a little of the beef broth if necessary). Add your garlic and continue cooking for 1 more minute. Add the beef, tomatoes with their juice, beef stock, water, and bay leaves. Bring to a boil, cover and simmer on low for 2 ½ to 3 hours, stirring occasionally. Add your carrots, cremini mushrooms, peas, and yukon gold potatoes the last hour of cooking. Add more pepper if needed. Ladle into large soup bowls and serve with crusty french bread.
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