Wednesday, September 17, 2008

Beef Stew

This recipe has been handed down by several generations in my family. I am sharing it here simply because it’s SO good. :)


  • 3 large carrots, sliced in 1/4” chunks
  • 2 16 oz cans potatoes (not the way my nana made it but it’s all I had this week)
  • 1 4oz. can peas
  • 2 lbs. stew meat – this particular time, I left the chunks big.
  • 1 large onion, cut into chunks
  • 1 Tbsp. olive oil

In a big pot, brown the onions in the olive oil.  Add the stew beef and brown it.  It does not have to be cooked through.  Add water to cover the beef (plus maybe an extra inch).  Bring to a boil, and then simmer for a few hours. There’s really no wrong way to do so, as long as the meat becomes tender.  Add the carrots midway through.   After about 2 hours of simmer, add the peas and carrots.   Bring back to a boil.

In a bowl, add 1/4 cup of flour and whisk a small amount of water into it until you’ve got a smooth mixture.  Slowly add this to the boiling stew – this will thicken your stew.  It’s really easy, and wonderfully YUMMY! :) 

As for spices –I add salt & pepper when I'm cooking the meat - but I leave this up to you and your preference. 

Also, with regards to the potatoes - this was the first time I used canned potatoes, and they actually came out very good in this - typically, using real potatoes, while good - tends to make the potatoes get kind of mushy.  These stay firm but meld well with the flavors of the vegetables and meat. :)