My favorite recipes are old-fashioned recipes; just a few basic ingredients, let it do its thing while you do whatever else you want to do and like magic it’s an awesome meal!
This beef stew recipe fills the bill! Just throw some cheap beef in a pot and a few hours later you have tender beef in a rich, thick broth. This will keep you going in colder months!
The key to getting nice brown broth is to let the meat get very, very deep brown before adding the liquid.
1 pound boneless beef chuck, tip, or round roast, cut into 1-inch cubes
1/4 cup + 2 Tablespoons flour, divided
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 Tablespoons cooking oil (such as vegetable or canola)
2 cups water
1 small onion, cut into 1-inch pieces
1 pound potatoes, peeled and cut into 1 ½-inch pieces
1 cup carrots, cut into 1-inch pieces (about 2 carrots)
1. Combine ¼ cup flour, 1 teaspoon salt and ¼ teaspoon pepper in a bowl or bag (paper or Ziploc). Add beef and coat with flour mixture.
2. Heat oil in a large pot or Dutch oven. Cook beef in oil until deeply browned. Add water and onion; bring to a boil. Reduce heat to low, cover and simmer 1 to 1 ½ hours or until beef is tender.
3. Add potatoes, carrots, and ½ teaspoon salt. Bring back to a boil; reduce heat, cover, and simmer for 30 more minutes or until vegetables are tender.
4. Whisk or stir 2 Tablespoons flour into ½ cup water until smooth. Gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Allow to stand 5 minutes before serving.
Makes 4-6 Servings
Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)