You know I’m all about the ‘quick & easy’ kind of recipes that help me juggle food, family & the chaos of our lives. But, it’s that time of year when pulling out a little comfort food, like my Beef Stew, that warms the soul from time to time. This recipe is not one you want to pull out of the recipe box on a Monday night if you have a busy schedule like ours, but it is the perfect recipe to pull out on a Sunday afternoon when the boys in my house are watching football in the background. However, that being said, if I am going to pull this beef stew recipe out to make on a weekend, you can bet I’m making one B-I-G pot so that there are leftovers to savor for one of those busy nights coming up.
Let’s face it….Beef stew has been around F-O-R-E-V-E-R! And, there’s a million combinations with a slight ingredient change to make it your own special kind of ‘YUM’. Here’s my winning combination that recently had my oldest eating my leftovers for lunch that were supposed to be for another dinner…although I am glad he loved it, I wasn’t so happy my leftover dinner was foiled. And, that my friends is when the emergency fried egg sandwich gets called to the counters!
Jodie Fitz’s Beef Stew Combination
5 1/2 – 6 pounds Beef Bottom Round Roast
6 tablespoons flour
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
3 tablespoons canola oil
14.5 oz beef broth
8 oz. water
8 oz. red wine (use your favorite, I use Merlot)
1 large sweet onion
2 large green bell peppers
4 large potatoes
2 pounds carrots
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
Remove the meat & cut the roast into small bite sized pieces; approximately one inch cubes. Note: I use my electric knife to speed the process.
Mix the flour, 1 teaspoon of sea salt & 1/2 teaspoon of black pepper together. Coat the meat with the mixture either in a large bowl or by shaking it all in a 2 gallon sized Ziploc styled bag.
Brown the meat in a dutch oven (or the ceramic removable base of a crock-pot) with 2 – 3 tablespoons of canola oil searing all sides of the meat.
If using a Dutch Oven, pre-heat the oven to 375 degrees.
Keep the meat in the pan. Add in the beef broth, water & red wine. Stir it all together. Place the Dutch oven (covered) into the heated oven & begin the cooking process while you prepare the other ingredients.
Peel and cut the onion into thin slices. Add them to the pan, stir & return the covered pan to the heated oven.
Wash & dice the green bell peppers removing all seeds. Add them to the pan, stir & return the covered pan to the heated oven.
Peel, wash & dice the potatoes into bite size pieces. Add them to the pan, stir & return the covered pan to the heated oven.
Peel and slice the carrots. Add them to the pan, stir & return the covered pan to the heated oven.
Add in the remaining spices; onion powder, garlic powder, pepper & sea salt. Add them to the pan, stir & return the pan to the heated oven.
Cook the stew (covered) in the Dutch oven for an additional two hours. Serve warm.
Crock-pot: Set the crock-pot on high. Follow the directions above with adding ingredients into the warming pan. Once everything has been added in, continue to cook it on high for 3 – 4 hours.
This Recipe was Featured at:
The Gathering Spot