Old Fashion Beef Stew

I have come to realize that there are two types of cooks.  One that follows directions and one that does not.  I fall into the last category!  After posting a picture of the beef stew I made the other day on Facebook, I was bombarded with a recipe request.  Here’s the problem….there is no recipe!  I add a bit of this and a tad of that….yes, I am that kind of cook.  I am saying all this because I wanted to explain the crazy recipe that I am about to attempt.  It will be vague, and I do apologize.  However, it will give you a chance to experiment on your own and adjust where needed.  If you have any questions, please feel free to ask.1-IMG_2649-001

Old Fashion Beef Stew

Ingredients:

  • Chuck Roast
  • 1 Large onion (I use yellow)
  • carrots
  • potatoes peeled and cut
  • beef broth (2-3 cans)
  • 1 packet Lipton’s Onion soup mix
  • salt and pepper
  • I have also been known from time to time to throw in a packet of brown gravy mix.  It will make the taste stronger so proceed with caution on this one :)

For my beef stew I do not like buying the pre-packaged beef tips.  Somehow I can never get them tender enough, and I really like my roast to be very tender.  I have found that buying a whole “Chuck” Roast and dicing it myself works best.  I will warn you though, the cut “Chuck” roast is very fatty, so I do try to trim as much of the fat off as possible.  “Chuck” roast is my favorite cut of roast beef and is what I use when I make any kind of roast beef recipe.  Depending on how many you are going to feed will depend on the size of the roast you buy.

Alright, here we go:

Dice your onion and throw the pieces into a large pot.  Now cut your roast into nice chunky pieces and place them in the pot as well.  Turn the heat on med/high. The goal here is to get a nice brown and caramelization on your meat and onions.  Stir often because the meat will want to stick and you don’t want it burned!

Next I add in the Lipton’s Soup Mix packet and mix well.  Throw in a some salt and pepper as well.  Turn the heat down a bit and let this cook for a few minutes while stirring.  Now it’s time to add in your beef broth.  I use 1-2 cans here.  Stir everything together well  and return to a boil.  After you get the broth boiling reduce heat to med/low and place the lid on the pot.  Leave it alone for 2 or so hours stirring occasionally.  Like I said, I like my meat tender, and the longer you cook your roast the more tender it will be.

Now it’s time to add in your carrots and potatoes.  You will need 30-40 minutes for them to cook.   I like my beef stew chunky so I cut my carrots and potatoes into big bite pieces.  Throw in your potatoes and carrots and replace the lid and add the other can/cans of broth and water.  You may want to start tasting at this point adding more salt and pepper where needed.  Cook until your potatoes and carrots are fork tender (30 mins or so).

Taste again and adjust seasonings!  Then dig in!!!  I do love to eat my beef stew with some southern style buttermilk cornbread!  Oh Heavens, now I am starving!!!

Hope you all enjoy and I’d love to hear your feedback.

Joy

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