Hearty and Delicious Beef Stew

Recently, we went from temperatures of in the 90’s, to flash flood warnings, and overcast colder days that make you want to make a big batch of soup. Or in this case, Stew. While the Sunday I made this stew, it turned out to be warmer that typical stew weather, still, it didn’t turn out too bad.

I like this recipe, because its one of those where if you plan on staying home all day, you can start this recipe on the stove in the morning, and the aroma as it cooks throughout the day will fill your house with a great aroma that will get everyone looking forward to dinner that night.

This is a recipe from my childhood. My moms made her basic stew recipe for as long as I can really remember. She’s kind of tweaked it throughout the years, but for the most part its stayed the same. Which I appreciate. She knows when to try something new, but she’s also really good at knowing when something just needs to stay overall the same.

Measurements for this is really an estimate. I learned this recipe via my mom, who didn’t really bother with measuring cause she had been making it for so long she kind of knew how much it needed. So please keep that in mind if you try this.

Ingredients:

1 package of beef stew meat

1/2 c – 1 c Flour

Garlic powder, onion powder, salt, pepper

1/2 Onions sliced thin

Baby Carrots add to preference

3-4 Russet Potatoes

6cups Water

Beef Gravy mix

1tbsp Oil, butter, lard

Directions:

Add your seasonings to some flour. Coat your meat with the flour and seasonings.

Turn your pot on medium-low and add your fat/oil. Once your pan is hot, add the floured beef to get brown.

Once your meat is browned, were going to prep the potatoes, and add your water or beef broth to the pot with the meat. Add your potatoes and let the water come to temperature before adding the gravy mix.

After you throw in the gravy mix, this is when I’ll usually toss the carrots in. And how many carrots you add is really up to you. Normally I’ll add like a handful or two. Then, turn it down to a simmer, and let it cook at least an hour, all day if you can.

And make sure your tasting it. What we like in our stew might not be what you like. There’s been times I’ve added 2 beef gravy mixes just cause it didn’t taste right. Or sometimes if its bland tasting I might add a bit of garlic salt. But the most important thing here is to try it while its cooking, so you can adjust the seasonings if needed. Take this base recipe, but make it yours.

And then tell me what you added to make it perfect for you and your family!

Hearty and Delicious Beef Stew Recipe