Prep 10 mins
Cook 15 mins
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
I was short on time and needed a quick and easy dinner. This was delicious. I did add a package of onion soup mix, basil and garlic for some added flavor. Will make again!
Made this last night for my husband who was feeling a little sick. He loved it and so did my 4 year old son. I used beef stew meat instead of sirlion so i simmered it for 2 hours to make sure the meat was tender. I also added a bay leaf. The stew had a nice, mellow comforting flavor. We will definitely make this again this winter. Thanks!
Thank you, I made this tonight. Very Good! I have never made stew so fast and the meat and vegetables were DONE! I only had one can of beef broth, substituted a can of diced tomatoes and a can of water.