Prep 20 mins
Cook 1 hr 30 mins
Beef stew, the way mom made it every Thanksgiving growing up. Just perfect for those snowy winter days. **Believe it or not, this recipe makes about 1/2 the amount mom would make. Growing up, I hated stew because we ate it for 2 weeks straight**
- 1 lb stew meat (about 1 inch square)
- 2 -3 tablespoons olive oil
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups carrots, chopped
- 5 celery ribs, chopped
- 1 large rutabaga, peeled and chopped
- 2 -3 large red potatoes, peeled and chopped
- 1 (16 ounce) can diced tomatoes (do NOT drain)
- 4 -6 cups water
- 2 tablespoons beef bouillon granules (mom swears by Wyler's)
- 1 small head of cabbage, thinly sliced
- 2 cups frozen cut green beans
- 1 cup frozen peas
- salt and pepper
- Combine flour, salt and pepper in small bowl. Heat oil in skillet. Coat the beef in flour mixture, then brown in the skillet. (You can skip this step and just put the beef in the pot raw, but I like the texture this gives the meat -- besides, this is the way mom does it!).
- Chop carrots, celery, rutabaga and potatoes into bite-size pieces.
- Put beef, chopped vegetables and diced tomatoes in large pot. Add water and beef granules. (Pretty much fill the pot here. It should be 2/3-3/4 vegies and meat, the rest water -- but leaves enough room so it doesn't boil over.)
- Bring to a boil and cook for 40 minutes, stirring often. Add the sliced cabbage, green beans, and peas. Taste the broth, add salt and pepper to taste. You can add more beef flavoring if you want.
- Cook 30 minutes longer. The rutabaga should be fork tender and the cabbage cooked through.
- Serve with bread or rolls.