Cut-with-a-fork beef chunks and tender vegetables all surrounded by a smooth dark brown gravy. Fill your bowls with a couple of ladles of this stew and serve with hot buttered biscuits for a one-dish winter meal.
5 tablespoons vegetable or canola oil
2 pounds of stew beef
2 cloves garlic
I medium onion
6 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
4 tablespoons Better than Bullion base
4-5 cups of water
4 cups potatoes, diced
2 cups carrots, sliced
1 cup celery, sliced
Heat 2 tablespoons of oil over medium heat in a heavy duty dutch oven or pot. I usually use an All-Clad dutch oven or an enameled cast iron pot. Place about 1 pound of the stew beef chunks in the oil and let them rest there for about 4 minutes, before turning to brown the other side. Stir beef chunks around to ensure all sides are seared. Remove the browned beef to a bowl and add 1 additional tablespoons of oil to the pot. Repeat the process for the second pound of beef. Remove to the bowl.
Add the remaining oil, depending on what’s still in the pot, and add the garlic and onions. Sauté until the onions are transparent. Remove them to the bowl as well and add the 5 tablespoons of flour to the pot. Stir it around to brown the flour and collect all the browned bits in the pot. There should be enough oil left in the pot to brown the flour and make a paste. If not, add just enough to make a heavy paste.
Return the beef with its juices and vegetables to the pot and add 1 cup of water, the Worcestershire sauce and Bullion base. Stir thoroughly to pick up all the flour and make a smooth gravy. Add 2 more cups of water and keep stirring until the mixture comes to a slow boil. Reduce heat to Low and simmer for 1 ½ hours, stirring occasionally.
Add I more cup of water, the potatoes, carrots and celery and bring to a slow boil. Let boil for about 20 minutes, stirring frequently. Add an additional cup of water if needed to cover the vegetables and make the gravy the right consistency.
Another time try sautéing 8 ounces of mushrooms in a separate skillet and adding them at the end to bring additional richness to the stew.
Recipe by Mary