Old Fashion Beef Stew Recipe That The Entire Family Will Enjoy

Every household has a beef stew recipe. It is easy to make because you only need some water or broth, beef, and vegetables to make a basic stew that will feed a large family. It is dinner in just one pot. A nice crusty bread or dumplings made in the stew are all you need to make a nutritious feast.

Ever since man discovered fire and learned how to cook by boiling water they have been making stew. Stew was swapped for a dowry in the book of Genesis of Bible fame. Romans created great lamb and fish stews. During the fourteenth century a recipe was recorded proving it was a favorite even then. Each country of the world uses different vegetables and meat to make stews that is easy to find in their region.

A bowl of stew with a crusty piece of bread is great in areas where the weather gets cold. A cheap cut of meat can be used because the long boiling and simmering of the stew will tenderize it. Stew is also used to extend the meat that you have. You can fill the pot with cheaper and more abundant vegetables with just a little bit of meat and it will satisfy the body and soul.

Stew us a peasant food because the ingredients do not cost a great deal. There are however, more expensive stews on some menus in expensive restaurants. Boeuf Bourguingnonne is found in French Restaurants and Beef Burgundy is a gourmet type of stew. Sirloin or eye of round can be used but if you do not have the money a top or bottom round will do just a swell. The beef is chopped into cubes or strips then browned. Liquid is put in the pot and it simmers for about one to two hours. Stew is thickened so that it makes a gravy while soup is not and stays more liquid.

Cut 2 or 3 pounds of some cut of beef and set it aside. Take a Dutch Oven and put a little oil in the bottom. Crush 2 cloves of garlic and saute them in the oil. Next peel and chop 2 to 3 onions and put them in the pot to saute. Put the beef in the pot and make sure each piece is browned on every side. Once this is done take the beef out with a slotted spoon and put it aside. To the pot add 4 cups beef broth and bring the pot to a boil. Chop 1 cup peeled carrots and three fourths cup of celery. Dump both into the pot along with a bay leaf.

Bring the mixture back up to a boil then turn the heat down so that the pot just simmers. Place a lid on top and simmer for about 20 minutes. Meanwhile peel about 4 potatoes and cut into chunks. After about 20 minutes add to it to the stew along with a half teaspoon of dried rosemary and a half teaspoon of thyme.

Let the pot simmer for thirty more minutes but keep an eye out to make sure the liquid does not get low. If it does add water or more broth and get it up to a simmer again. When there is only about ten minutes left on the timer taste the stew and see if it needs salt or pepper. Also remove the bay leaf. To make the stew thicker combine 2 tablespoons cornstarch with water to make a thick paste that will still pour. Put this in and stir the stew. It should start to thicken in about 3 minutes and if it does not in 5 minutes add a little more cornstarch and water. Stir constantly or the cornstarch can clump up and make lumps. Serve your stew to your family and friends with some bread to make a great dinner on a cold or not so cold night.

We do not know about you, but we can’t turn down a good beef stew recipe. For those cold, sick feeling days, the chicken soup recipe will hit the correct spot.