I realize that taste is a very subjective thing, but this really is the best beef stew I have ever eaten. The recipe was one my mother originally found in a Southern Living Magazine and adapted over twenty years ago, but I still make it and still use those same adaptations. I always serve it with some kind of bread (rolls, cornbread, garlic bread) and a green salad. It makes a wonderful meal anytime, but is especially welcome this time of year when it is cold outside. I hope you enjoy it as much as we do!
The Best Beef Stew
- 1/4 cup all-purpose flour
- 2 1/2 tsps. salt
- 1/2 tsp. freshly ground black pepper
- 2 lbs. stew beef
- 1 medium onion, sliced
- 1/3 cup canola oil
- 1 12 oz. can or bottle beer or 1 1/2 cups beef broth
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. steak sauce (I used A1.)
- 1 8 oz. can tomato sauce
- 1 clove garlic, minced
- 2 bay leaves
- 1/2 tsp dried thyme
- 6 large red potatoes, peeled and quartered
- 5 carrots, peeled and cut into bite sized pieces
- 1 10 oz. package frozen green peas
- optional: parsley to garnish
- Put flour, salt, and pepper into a gallon sized zipper bag. Shake to combine.
- Add beef to bag and shake until well coated.
- Heat oil in a large pot or dutch oven over a medium high burner. Add onions and beef and cook until beef is browned on all sides.
- Stir in beer or broth, soy sauce, Worcestershire sauce, steak sauce, tomato sauce, garlic, bay leaves and thyme.
- Reduce heat to low and let simmer one hour.
- Stir in potatoes and carrots and let simmer another hour.
- Add peas and cook an additional 30 minutes.
- Remove bay leaves before serving.
- Top with parsley if desired.
Source: Adapted from Southern Living Magazine.
This recipe was shared on In and Out of the Kitchen with Feeding Big and More and Foodie Friends Friday.