Prep 30 mins
Cook 3 hrs
Great stew recipe I found in a wonderful cookbook called Tastes and Tales from Texas. Nothing warms you up better on a cold and dreary evening.
- 3 slices bacon
- 1 lb stew meat
- 1 (16 ounce) can tomatoes
- 2 cups low sodium beef broth
- 1 cup water
- 2 celery ribs, diced
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 ounce Worcestershire sauce
- 1 teaspoon chili powder
- 1 tablespoon flour
- salt and pepper
- 4 medium carrots, sliced thick
- 4 small potatoes, cut into fourths
- 1 (8 ounce) can corn
- Fry bacon in a Dutch oven or large stew pot.
- Remove bacon and drain on paper towel.
- Add stew meat to pan and sear.
- Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
- Cover and simmer 2 hours.
- Remove 1/4 cup broth from stew, cool, and mix with flour.
- Add flour mixture to stew.
- Salt and pepper as needed.
- Add carrots and potatoes and cook 30 minutes.
- Add corn and bacon; cook another 5 minutes.
We LOVE this stew. I bought the cookbook over 15 years ago and we make it often. Tonight we used venison and cooked in a pressure cooker (35 min for the meat and 18 min for the veggies). It was perfect! By far our all time favorite receipe!
Wanted to make stew so went for this one. My husband really enjoyed it but me not so much - it tasted a bit too much of worcestershire sauce for my liking but as my husband says Worcestershire Sauce is used a lot in Texan food (?) no idea if he is right since we are not from the US. He loved the stew which is great, thanks for the recipe.
I made this today on a cold and wet day here in Virginia. I used venison for the stew meat. The stew smelled wonderful while cooking and tasted even better. We enjoyed this stew very much!