Recipe by Julie in TX
This is basically the way my grandmother made beef stew. It's not a fancy stew....it's just plain country cooking. If she added more vegetables to the recipe, she called it soup. My grandmother made a roux to thicken her stew. I have changed the recipe to include the addition of a can of beef gravy instead of the roux. The beef gravy acts as a thickening agent and gives the stew a really rich brown color. I serve it with cabbage & apple salad & cornbread. I don't advise freezing this stew because I have found that the potatoes tend to get mushy. The prep time & cook times listed are approximate.
Top Review by mama smurf
Made this for dinner the other night and served it with french bread and a small side salad. I followed the recipe exactly (well almost...I did add 2 cloves of minced garlic). It was a delicious stew and one I will make again! Made for Zaar Chef Alphabet Soup Game (July-Dec. 2009).
- 1 1⁄2 lbs stew meat
- 1⁄3 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 cup onion, coarsley chopped
- 1 (29 ounce) can crushed tomatoes
- 3 cups celery, coarsely chopped
- 3 cups carrots, cut into medium sized chunks
- 6 cups potatoes, cut into medium sized chunks
- 1 (10 1/4 ounce) can beef gravy
- water, to cover
- vegetable oil
Directions See How It's Made
- Put flour, 1/2 teaspoon salt& 1/4 teaspoon pepper in a zip lock bag.
- Put the stew meat into the bag with the flour mixture.
- Zip the bag shut and shake until the meat is lightly coated with the flour mixture.
- Pour vegetable oil 1/4 inch deep into a large pot.
- Heat over medium heat.
- Brown the beef in the hot oil.
- Remove the beef from the pan.
- Discard the oil.
- Put the beef back into the pan and add the canned tomatoes, onion, celery& carrots.
- Add enough water to completely cover the meat& vegetables.
- Bring to a boil and immediately reduce the heat.
- Simmer until the meat is tender.
- Add boiling water during cooking period if necessary.
- When in the meat is tender, add the potatoes.
- Make sure all the ingredients are covered with liquid.
- Add 1 teaspoon salt and 1/4 teaspoon pepper.
- When the potatoes are tender, add the beef gravy and bring back to a boil.
- Remove the stew from the heat and serve.