Beef stew is the perfect cold weather comfort food. It’s perfect to make on the weekend as part of your menu planning. It’s equally delicious to serve as leftovers during a busy weeknight meal.
A Little Food Comfort with My Beef Stew Recipe
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 for the weekend menu. It’s a double bonus recipe; leftovers are ready for a weeknight = woot! woot!
Let’s face it….Beef stew has been around F-O-R-E-V-E-R! There’s a million combinations with a slight ingredient change to make it your own special kind of ‘YUM’. I like to add a little balsamic vinegar to the mix, it really tenderizes the meat and it adds a nice rich flavor.
I am occasionally a traditionalist, making beef stew in a Dutch Oven is one of those moments.
Here is my recipe to slice, dice and bake to fill your bowl.
- 5 1/2 - 6 pounds London Broil
- 6 tablespoons flour
- 2 tablespoons McCormick Montreal Steak seasoning
- 3 tablespoons canola oil
- 32 oz. Beef Broth
- 1/2 cup balsamic vinegar
- 2 large green bell peppers
- 1 large sweet onion
- 4 -5 large potatoes
- 2 pounds carrots
- 1 glove of garlic
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Cut the London broil into small bite size pieces.
Stir the flour and McCormick Montreal steak seasoning together. Then toss the seasoned flour to coat the meat.
Brown the meat in a dutch oven with the 3 tablespoons of canola oil searing all sides of the meat.
Preheat the oven to 375 degrees.
Keeping the browned meat in the pan, add in the beef broth and balsamic vinegar. Stir it all together.
Peel and cut the onion into thin slices.
Wash & dice the green bell peppers removing all seeds.
Peel, wash & dice the potatoes into bite size pieces.
Peel and slice/cut the carrots.
Mince the garlic.
Add the sliced onions, diced peppers, dice potatoes, cut carrots and minced garlic to the pan.
Add in the remaining spices; onion powder, sea salt and pepper.
Stir everything together.
Cook the stew, covered, in the Dutch oven for two hours. Serve warm.
Want More Comfort Food! Of course you do! Who doesn’t during the cold winter months (wink)? Check out my Easy Pasta Fagioli with Turkey Sausage. It’s another warm winner dinner. It’s definitely another warm, delicious comfort food recipe.