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Beef Stew

September 21, 2019



This is a great recipe for a chilly day when you want to hunker in—good, old-fashioned comfort food! You can also leave this to cook (and warm up your kitchen) while you go about your business! We like to have a loaf of crusty bread with our stew, or pair it with dumplings (as seen in the picture).



  • 1 pound stew meat, cut into 1” cubes, patted dry

  • 1 Tblsp. oil

  • 2 cups hot water

  • 1 ½ tsp. salt

  • ⅛ tsp. pepper 

  • 2 large potatoes, cut into 1 ½” pieces (about 2 cups)

  • 4 medium carrots, cut into 1” pieces (about 2 cups)

  • 2 medium stalks celery, cut into 1” pieces (about 1 cup)

  • 1 small onion, chopped

  • ½ tsp. browning and seasoning sauce (i.e. Gravy Master or Kitchen Bouquet)

  • 1 tsp. salt

  • 1 beef bouillon cube

  • 1 bay leaf

  • ½ cup cold water

  • 2 Tblsp. flour

Serves 6




Cook and stir beef in oil in Dutch oven until beef is brown, about 15 minutes.  (Don’t crowd the meat in the pan or it will not brown (Cook in 2 batches if necessary).  Add hot water, ½ tsp. salt, and the pepper.  Heat to boiling, reduce heat, cover and simmer until almost tender, about 2 to 2 ½ hours.  (Keep the heat at a simmer, not a boil, or the meat won’t be as tender.)


Stir in the vegetables, bouquet sauce, 1 tsp. salt, bouillon cube and bay leaf.  Cover and simmer (again, don't boil) until veggies are tender, about 30 minutes. 


Shake ½ cup cold water and flour in tightly covered container to combine; stir gradually into stew.  Heat to boiling, stirring constantly.  Boil and stir 1 minute. 




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