Great Beef Stew
Use a food processor to easily add delicious vegetable flavors to your stewpot. This page contains a recipe for great beef stew
Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!
My secret to my powerful flavored Beef Stew has a name; "Oscar Jr". Do any of you remember owning a small appliance called the "Oscar Jr"? I have no idea how old it is, as it sits on my counter right beside my stove and gets more use than any appliance in my home. I usually refer to this item as my chopper, but when it comes to a beef stew, it's all up to "Oscar."
- 1-1/2 lb lean stew beef
- 2-3 Tbsp olive oil
- 3-4 Tbsp flour (I use Wondra)
- 1 envelope onion soup mix
- 3 cups hot water
- a few drops of Gravy Master
- 6 cups hot water
- 1 can diced tomatoes
- Old Bay Seasoning, salt, pepper, basil, thyme, rosemary, dill, Italian seasoning, bay leaf, and celery seed (start with 1/8 tsp, and add more after a test taste)
- 2 lb carrots, peeled, cut in chunks
- 1 turnip, peeled, cut in chunks
- parsnips, peeled, cut in chunks
- sweet potatoes, peeled and cut in chunks
- 3-4 onions, peeled, quartered
- cabbage wedge, sliced in shreds
- celery, chopped in chunks
- 2 Tbsp dry barley
- Start by heating olive oil in the bottom of a large soup pot. Coat the meat in a little bit of flour and drop into the oil. Flip the meat around and getting it browned on all sides.
- Have ready a 3 cup measuring cup of hot water, onion soup and gravy master to pour right in, so your meat does not get too brown. Now your broth is started!
- Add the remainder of hot water. Bring this to a rapid boil. Add the tomatoes.
- Add all your seasonings. Stirring well.
- Now, take 1 small piece of each vegetable, 1 potato, 1 piece of the turnip, 1 stalk of celery, 1 onion, etc. Using "Oscar" you will pulverize one of each piece, and put it in the pot. By doing this, it cooks into the soup and gives the stew a terrific flavor.
- Then you can start peeling and cutting all the rest of your vegetables and putting them in bowls for when you are ready to put them in the stew. I put all my vegetables in about 1- 1 and 1/2 hours before serving.
- This helps give your stew a nice thick broth. Stirring at all times as the barley sticks to the bottom easily. I sometimes will take it off the burner, keep the lid on tight and let it stand and it continues to cook.
- My stew takes about an hour prep time and about 4 hours cooking time! Feeds 4-8 people or more. Enjoy!
CommentsRead More Comments
Published by ThriftyFun.
© 1997-2020 by Cumuli, Inc. All Rights Reserved.