Prep 20 mins
Cook 5 hrs
My gourmet cooking teacher in college was the dietitian for Greenview Hospital near my home. During a visit (of course, due to diabetes) I had this beef stew. Anne gave me the recipe and I had to scale it down tremendously. It is deeelish and I always requested more from the hospital kitchen.
- 1 1⁄2 lbs beef stew meat, cut into 1-inch pieces
- ground black pepper
- 1⁄4 cup flour
- 1 tablespoon oil
- 2 1⁄2 cups cubed potatoes
- 4 carrots, sliced (about 2 cups)
- 2 medium onions, cut into wedges
- 4 garlic cloves, minced
- 3 1⁄4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup peas
- Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
- Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
- Cover and cook on high for 5-6 hours or until beef is fork-tender.
- Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened. Take out the bay leaf. Serve!
As written, we felt that the flavor of this stew was missing something. I added several tablespoons of tomato paste, more garlic, more worcestershire, some shallot pepper seasoning, and some salt. This seemed to round out the depth of the broth in the stew. It was good comfort food on a cold, snowy night.
Wowzers, I didn't know beef stew could be so EASY to make! I did make a few changes though. We just moved, and my crockpot is still packed up, so I had to make this on the stove. I left out the flour and I added about 1/4 c red wine after I browned the meat, then added the rest of the ingredients. I cooked just the liquid ingredients, spices and meat for about an hour, then added the veggies and cooked it for another hour on med-high heat. It was delish, the meat was so tender I could break it apart with my spoon. DH was quite impressed too! Thank you for this recipe!
Loved this! I've always only made tomato based beef stews, but this will be my standard from now on. The only addition I added was some salt. Thank you Redneck Epicurean.