Old Fashioned Beef Stew
photo by littlemafia
- Ready In:
- 3hrs 30mins
- 3 lbs lean stewing beef, cubed
- 1 large yellow onion, diced
- 2 cups celery, diced including leaves
- 3 -4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes with juice
- 6 cups beef stock (equivalent amount water and bouillon may be used)
- 1⁄2 cup fresh parsley, minced
- 4 bay leaves
- 2 lbs potatoes, diced, peeled if desired
- 1 cup carrot, diced
- 1 pinch sugar
- Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
- Add onion and celery and continue to brown for a few minutes, stirring often.
- Add garlic and cook for 1 more minute stirring constantly.
- Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
- Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
- Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
- Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
- THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
- MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
- NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!