|Homemade hearty beef stew|
You only need a few simple ingredients to pull this "man meal" off. After that you just need a slow roasting oven or a crockpot and some time. Gather the following ingredients (full printable recipe at the end of the post):
2-3 pounds stew meat
1 chopped onion (or 1/2 bag frozen chopped onions)
1 bag baby carrots
2-3 stalks of celery (chopped)
2-4 russet potatoes (peeled, chopped into bite-sized chunks)
1 can beef broth (+1 can of water)
seasoning salt (or salt and pepper)
Take your defrosted stew meat and place inside two grocery bags (doubled up). Pour in a couple big scoops of flour and add some seasoning salt and pepper to the bag. Twist the bag closed at the top and shake the contents together, until the meat is covered in the flour and seasoning. Pour into the bottom of your roasting pan or crock pot. This recipe is quick and easy, no browning of the meat required.
|the stew meat covered in flour and seasoning goes in first|
|frozen onions mean no tears! Hooray.|
|baby carrots will save you chopping time!|
|onions, carrots, and celery are your passport to flavor town|
Next pour in one can of beef broth, plus one can of water into the pot
Next come the spices. I have to say, that spices in the recipe are KEY to it working out and tasting right. If you under season you will have a very blah meal. The seasonings I like to use are: Seasoning salt, garlic powder, paprika, parsley flakes, and Worcestershire sauce
|Behold, the spice of life. Sorry, couldn't resist.|
I shake hearty amounts of each one of these into the stew. Ok well I go easy on the garlic powder since my family doesn't like that flavor, but you are seasoning a lot of meat and veggies, so a few solid shakes of each spice flavor will not hurt.
Now all you have to do is slap the lid on and plug this baby in and cook for 8 hours. You can make this in the morning, set it on low and when you come home later your dinner will be ready. It must be noted that if you have a NEW crock pot that burns the snarf out of everything on low, then this recipe will cook in half the time and the meat will be tough. I highly recommend chucking this kind of crock pot out the window (or take it back to the store) and get a roasting oven where you can control the temperature (see my rant here). I set my lovely roasting oven at 200º, right below boiling, which is the perfect temp to cook low and slow all day.
By the way, if I am home I will stir the stew occasionally throughout the day and half way through I will add another round of spices, as the flavor tends to cook out a bit. Now it's been 8 hours and you open the lid to find this:
|Mmm beef stew. Almost ready to eat!|
|Mixing flour and water together first will eliminate lumps in your stew (this works for gravy too)|
|Stew Stew Stew... Oh how my hubby loves you.|
One big bowl is all you need and a more satisfying meal can not be found.
This also freezes well (not that ours lasts that long) and Mr. D. likes to take portions every day to work, so he can enjoy his stew non stop for days at a time. I say are you sick of the stew yet? And his answer is always a resounding "not even close!" :)
Full printable recipe found here. Enjoy!