Carrie's Beef Stew
- Ready In:
- 48hrs 25mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 453.59-680.38 g beef stew meat, cut in 1/2 inch cubes (or venison, elk, or buffalo)
- 118.29 ml flour
- 29.58-59.16 ml olive oil
- 8 button mushrooms, cut in quarters
- 3 stalk celery, sliced
- 1 medium onion, diced
- 2 carrots, 1/4 inch chunks
- 2 russet potatoes, 1/2 inch chunks
- 1 beef bouillon cube
- 1 bay leaf
- 14.79 ml steak seasoning
- 7.39 ml Kitchen Bouquet
- salt
- pepper
- 946.0 ml water (4 cups)
-
Thickening
- 29.58 ml flour
- 236.59 ml cold water
directions
- Preheat dutch oven with 1/2 of the olive oil.
- Mix flour& salt& pepper together and dust 1/2 the meat, placing in the hot oil.
- Brown on all sides and repeat with the rest of the meat, adding more olive oil if necessary.
- Remove the meat from the pan and drain on a paper towel.
- Add the onion and celery to the pan and add a pinch of salt.
- Use the juices from the onion and celery to deglaze the pan, scraping up the brown bits on the bottom.
- When the onions & celery start to get soft, add the mushrooms and a pinch of salt.
- Sauté until the mushrooms start to "collapse".
- Add the carrots, potatoes, bay leaf, steak seasoning, kitchen bouquet, and bullion cube.
- Pour the water over and cover, simmering at least 1 hr and 2-3 hours if possible.
- If you need thickener, add the flour to the cold water and beat with a fork, strain into your boiling stew and continue to stir until it comes back to a boil, set to simmer and cover again for 15 minutes, check for seasoning.
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RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School.
I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.