Dad's Beef Stew

Submitted by ahoxx080

"I'm not exactly sure where my dad got this recipe, but it's fool proof and very very tasty. On day 2 I'll pour some leftover stew over egg noodles for a sort of stroganoff. On day 3 I add 1 tbsp soy sauce and 1 tsp curry paste, then serve over white rice for a sort of Japanese beef curry."

 

• Ready In: 2hrs
• Ingredients: 12
• Serves: 4-6

ingredients

• 4 onions, chopped
• 1⁄2 cup butter
• 1 1⁄2 - 2 lbs beef stew meat, cubed
• 1⁄4 cup flour
• salt & pepper
• 1 (32 ounce) carton beef stock
• 2 medium carrots, sliced
• 4 stalks celery, sliced
• 1 bay leaf
• 5 medium potatoes, peeled and chopped
• 1 (12 ounce) can corn
• water

directions

1. 1. In a frying pan melt the butter, then brown onions thoroughly.
2. 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
3. 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
4. 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
5. 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
6. 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
7. 7. Add can of corn and water to achieve desired consistency.
8. 8. Remove bay leaf and serve.

Reviews

[Sydney Mike]

I did cut this recipe in half & still it made enough for the 2 of us for more than two meals! Not that I'm complaining, 'cause we both thoroughly enjoyed this stew! Since we don't usually eat much beef, it was a nice change of pace from our other soups, stews & chowders! Will be making this one again, for sure! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]