Dad's Homestyle Beef Stew
Ready In: 3 hrs 30 mins
Serves: 4-6
Yields: 8 cups
Ingredients
- 1 lb chuck roast, cubed
- 4 carrots, sliced into 1/4-1/2 inch chunks
- 4 potatoes, peeled and cubed
- 1 cup celery, sliced
- 1 1⁄2 medium onions, diced
- 1 (14 1/2ounce) can green beans
- 1 -2 tablespoon minced garlic
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 cup red wine (I use white zinfandel)
- 2 -5 beef bouillon cubes
- 1⁄4 cup soy sauce
- 1 1⁄2 tablespoons thyme
- 1 tablespoon basil
- pepper
- 1⁄2 cup cornstarch
- 1 cup cold water
Directions
- Heat olive oil in large pot.
- Add onions, garlic, and chuck roast. cook over HIGH heat, stirring occasionally. Cook until the outside of the meat is browned.
- Add beef broth, red wine, soy sauce, basil, thyme, 2 boullion cubes, and pepper.
- Bring to a boil.
- Cover and simmer on low for 2 hours.
- Add potatoes, carrots, and celery. Add additional water if contents are not submerged. add 1 boullion cube for each additional cup of water.
- Bring to a boil.
- Cover and simmer for 1 hour.
- remove everything with a slotted spoon and place in a large bowl. Add green beans to bowl. Cover and set aside.
- Gravy:
- mix 1 cup of cold water and cornstarch.
- bring broth to a boil and maintain high heat.
- while continuously stirring, gradually add cornstarch mixture until gravy is desired consistency. for thicker gravy use an additional cup of cold water and 1/2 cup of cornstarch.
- turn off heat and pour gravy over the bowl of stew. Mix together, serve with bread, and enjoy!
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