Beef Stew

So depending on whether or not you have a Dutch Oven pot and/or a Crock Pot, the time for this recipe varies. I will say, the longer you let it sit (at a lower temperature), the more melt-in-your-mouth it gets. I don’t own a Dutch Oven, but I do own a hamidown Crock Pot.

This was a great recipe to make before I went to work and when I got home, dinner was ready. I felt safe leaving the Crock Pot at home unsupervised. However, if I had a Dutch Oven pot, I would not feel comfortable leaving it unsupervised in an empty home. So if you only have a Dutch Oven, make sure to plan ahead of time at least 3 hours before you plan on eating.

I also had leftover mashed potatoes in the house, so I used that as a side instead of white toast. Delicious!

Also, like most recipes from my family, there aren’t really any measurements. Just do what  looks good. For the carrots, celery and potatoes, do what you think will serve 6-8 people, because remember, they will shrink over time in the stew.

Prep Time: 30 minutes

Cook Time: 3-4 hours

Serves: 3-4 people

Cook To: 350° F

Ingredients:

  • 1-2 lb. Beef Stew Chunk Cube
  • Olive oil
  • 2 Tbsp. of garlic, minced
  • 1 large onion, roughly sliced
  • 2 Tbsp. of flour
  • Chef Paul’s Beef seasonings (Poultry is fine too)
  • ¼ c. Marsala wine (or red cooking wine)
  • 2 tsp. beef broth
  • ¾ c. water
  • 2 cans of diced tomatoes
  • 2 cans of whole potatoes or fresh
  • Carrots, bite sized
  • Celery, bite sized
  • Black pepper
  • Oregano, dried and minced
  • Basil, dried and minced
  • Parsley, dried and minced

Directions:

Preheat oven 350 degrees.

Dutch Oven:

In a Dutch oven pot with a lid on stovetop medium-high heat, add olive oil to cover bottom of pot. Add minced garlic, sliced onion, and let sauté until light translucent color.

In a Ziploc bag, add flour, Chef Paul seasoning, and beef stew chunk cubes. Shake to coat and add to Dutch oven pot. Let cook until ½-3/4 browned then add Marsala wine. Let cook a bit.

Then add beef broth and water, diced tomatoes, potatoes, carrots, celery, black pepper, oregano, basil, and parsley.

Let cook on stovetop for 20 minutes with the cover on. Then put into oven for 3 hours with the cover on.

On plate, place 2 slices of your favorite bread, usually white, and top with stew.

Crock Pot:

In a large pot with a lid on stovetop medium-high heat, add olive oil to cover bottom of pot. Add minced garlic, sliced onion, and let sauté until light translucent color.

In a Ziploc bag, add flour, Chef Paul seasoning, and beef stew chunk cubes. Shake to coat and add to Dutch oven pot. Let cook until ½-3/4 browned then add Marsala wine. Let cook a bit.

Then add beef broth and water, diced tomatoes, potatoes, carrots, celery, black pepper, oregano, basil, and parsley.

Let cook on stovetop for 20 minutes with the cover on. Then put into the Crock Pot on a high temperature for 4 hours with the cover on.

On plate, place 2 slices of your favorite bread, usually white, and top with stew.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s