This is a variation of my mom’s beef stew…. sans celery. I would suggest some celery leafs on top. She would add a cup of chopped celery. I don’t know soft celery just hasn’t been my thing. My thing is to sometimes soak the meat in beer for a day. Now that’s something that I can wrap my head around. I can live with out celery in my beef stew. A comfy beef stew dinner isn’t all glamorous but it will fill all your comfort needs. And on a side note, I promise next time I make this my camera will be working! Brought my camera home from the studio without it’s battery pack.
- 2 lb Beef Stew Meat 1" Cubed
- 1 cup Flour
- 2 Medium Onions
- 2 Tbls Cornstartch
- 4 Carrots
- 6 Medium Red Potatoes Cleaned and Cubed
- 6 Cups Beef Stock
- 3 Tbls Butter
- 1 tsp Pepper
- 1/2 tsp Salt
Mix Flour, Salt and Pepper. Coat meat with the flour mixture.
Add one tablespoon of olive oil with a tablespoon of butter in stock pot. Brown meat in the pot.
Add beef stock and let boil. Make sure to scrape the bottom of the pot to dissolve any flour mixture into the stock. Stir in the rest of the ingredients with the exception of the cornstarch and butter. Let simmer for 20 minutes or until the vegetables are tender. Mix the remaining butter and corn starch together. Add mixture to your stock pot to help thicken the stew. Bring stew to boil again.
Also can be put into a crockpot