Rustic Beef Stew
Posted on 03 January 2011
We are finally getting some cooler weather and of course we reach for different foods.
I’ll confess that stew in general has never been one of my favorite meals. While I don’t really dislike it, it’s definitely not something that I spring forth with a cry of “I know – let’s have beef stew for dinner tonight” very often at all. But when it’s cold outside it belongs on the short list of things that really do warm you up from the inside out.
I saw this recipe on the Sing For Your Supper blog and decided this was the next stew recipe to try. I’ll be the first to admit that my bowl of stew doesn’t look nearly as thick and hearty, nor is my bowl as cute. BUT…in the end the taste is what matters and this recipe is most definitely a winner!
The major change that I made is to leave out the red wine. The few times we’ve cooked with red wine we are just not fond of the flavor, so I’ve given up on using it. If you are a cook with red wine fan though I do encourage you to click over and use the original recipe.
This photo shows what it looks like prior to the final simmer. It was at this point that I knew we were going to love it! I served this stew with crescent rolls and we both agreed that this meal has found a permanent place in our dinner rotation. 
RUSTIC BEEF STEW
recipe adapted from Sing For Your Supper
1/4 cup flour
2 pounds beef stew meat, cubed
2 tablespoons olive oil
4 cups beef broth
1 teaspoon dried parsley
3 large potatoes, peeled and cut into large cubes
large handful of baby carrots
1 large white onion, roughly chopped
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoon ketchup
1 tablespoon A-1 steak sauce
salt and pepper
Toss the beef and flour in a bowl until the beef is coated. Heat the olive oil in a large dutch oven over medium heat and brown the beef. Remove the beef from the pan and set aside.
Add beef broth to the pan and scrape up any beef bits from the sides and bottom of the pan. Add the beef, parsley, salt and pepper to the broth and bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Stir in potatoes, carrots, onion, Worcestershire, ketchup and steak sauce. Cover and simmer for 1 more hour.
** Linking to Tasty Tuesday
1 Response to Rustic Beef Stew
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I’d love a bowl full of that right now! Yum!
I love your slogan, by the way — Grandma’s are best known for cooking with love!