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Prep 3 mins
Cook 2 hrs
A hearty beef and vegetable stew that is a great way to feed the whole family... a great dish for wintertime and if anyone around the house is sick. My husband loves my extras in it and it cooks on the stove so its pretty quick and easy!
- 5 large red potatoes
- 6 stalks celery
- 8 whole carrots
- 4 cups beef broth
- 1 cup chicken broth
- 2 teaspoons parsley
- 4 teaspoons soy sauce
- 1 1⁄2 lbs stew meat
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
- 1 tablespoon onion powder
- 2 teaspoons fresh ground pepper
- 2 teaspoons salt
- 4 cups cooked rotini noodles
- 2 large onions
- 3 cups flour
- 1 cup extra light olive oil
- Season the meat with the salt, pepper, garlic powder, celery salt, and onion powder.
- In a large Ziplock bag combine the flour and meat. Seal tightly and shake for about 30 seconds, or until the meat is lightly covered.
- In a large frying pan, heat oil and add the meat. Cook until all sides are brown, stirring frequently.
- In a large pot, heat 32 oz. of beef broth, parsley, and onions. Add the meat along with the flour and olive oil mixture after it has browned.
- Slowly boil the meat and broth for 1 hour and 20 minutes.
- Chop the vegetables into hearty chunks.
- Combine all the vegetables into the meat and broth mixture. Also add the soy sauce and chicken broth. Cook on high heat until it comes to a boil. After it reaches a boil turn down the heat to low and let it cook until the potatoes are tender. Typically about 40 minutes.
- Cook the rotini according to the boxes directions and add to the beef stew when ready to eat.
Except for cutting your recipe in half since there were just the 2 of us, I followed it right on down & found it a wonderfully comforting stew, & on the second day it was just as good as on the first! Will be making this one again, for sure! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]