Winter isn’t always fun. I happen to like snow and all the fun that comes with playing in it but the cold is another story. We haven’t had much snow in the DC area but I know this weekend brought plenty of winter for those in the north. If you have had a case of the winter blues I can promise this stew will turn that all around.
My dad shared this beef stew recipe with us. The recipe has been sitting in my files waiting for the perfect day to be made. This was the perfect day! It was cold enough and perfect for a Sunday meal.
Grab a nice loaf of crusty bread and a glass of red wine with this one. If you are lucky you will have leftovers you can enjoy the next night.
Ingredients
- 2 lbs. Stew Meat Chopped
- 2 Cups Water
- 2 Tsp. Salt
- 5-6 Peppercorns
- 4 Medium Potatoes Peeled and Diced
- 4 Carrots Chopped
- 1 Cup Pearl Onions (Fresh or Frozen)
- 1 Can Whole Tomatoes
- 3 Tbsp. Flour
- 1/3 Cup Hot Water
- 1 Cube Beef Bouillon
Instructions
- Bring the 2 cups of water to a boil, place meat, salt and peppercorns in large pot and simmer for 2 hours or until the meat is tender. When done refrigerate the pot for at least 2 hours and up to overnight.
- 45 minutes prior to serving add the carrots, potatoes, onions to the stew. Cook about 20 minutes until they are tender, pour juice from tomatoes into stew. Mix flour with warm water for paste to thicken, add a little hot stew liquid, stir into stew. Dice the whole tomatoes. Add tomato pieces and bouillon about five minutes before serving. Season to your liking but you should find the stew to be very flavorful.
- Let the stew sit for about ten minutes before serving.
think you got it Sam! I’d be interested to hear any ideas about additional seasoning or other veggies to add to the mix. The beef and potato combination seems to really work well together and I like the pearl onions. Shallots might be an upgrade as well. I really think overnight is better – it produces a much more tenderized meat.