By Kelly Bogard

Beef Stew is such a hearty and warming meal. Did you know there are more than 90 different types of stew made around the world? The basics of stew are chunks of meat with a broth and vegetables. It is an easy meal to make and can feed several people—perfect for a big family.

My mom used to make stew for us when we wouldn’t eat our vegetables. She would take stew meat, broth and whatever leftover vegetables we had and simmer them together to make a stew. It worked! I would eat everything in the bowl. Fortunately, Butters likes veggies way more than I did growing up, but I still like the idea of sneaking in some of the ones she might not eat otherwise.

You can use any vegetables you like. This recipe is just a starting point. You can add or take away things to find your family’s tastes.

For Beef Stew, you will need…Beef Stew
2 lbs. stew meat
1 tbsp. olive oil
1 tbsp. butter
Garlic salt to taste
1 tbsp. Worcestershire sauce
6 cups beef broth or stock
1 can (14-1/2 oz.) stewed tomatoes
1 green bell pepper, chopped
1 yellow onion, chopped
4 carrots, sliced
4 potatoes, cubed (I prefer the butter golds)
Salt and pepper to taste

First things, first. Combine the olive oil and butter in a large pan over medium-high heat. Add in meat to brown. Season with pepper and garlic salt to taste. Cook until outside is browned but still pink inside.

Beef Stew

Remove meat and cut down any pieces that are larger than bite size. Set aside. Saute the bell pepper and onion in the meat drippings.

Beef Stew

In a stock pot, add the beef, stock and tomatoes. Stir to combine. Then season with Worcestershire sauce, salt and pepper. Bring to a boil, then cover and let simmer for one hour on medium heat.

Beef Stew

After the hour is up, add in the carrots and potatoes. Continue to cook for 30 minutes. Serve warm with cornbread or another crusty bread. If carrots and potatoes aren’t your thing, then try green beans and peas or corn and lima beans. Really, they are all good in stew.

Beef Stew

Stew reminds me of simple things like spending time with my family and getting rid of all of the extras. I hope you can take some time this holiday season to stop and enjoy your family and friends.

Do you have a special recipe you would like for me to share? Send it to me, and I will try it out. From all of us at Texas Table Top, enjoy!

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Recipe: Beef Stew

Summary: A meal for even the most finicky eaters


Beef Stew

Ingredients

  • 2 lbs. stew meat
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • Garlic salt to taste
  • 1 tbsp. Worcestershire sauce
  • 6 cups beef broth or stock
  • 1 can (14-1/2 oz.) stewed tomatoes
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 4 carrots, sliced
  • 4 potatoes, cubed (I prefer the butter golds)
  • Salt and pepper to taste

Instructions

  • Combine the olive oil and butter in a large skillet over medium-high heat. Add in meat to brown. Season with pepper and garlic salt.
  • Remove meat and set aside.
  • Saute bell pepper and onion in meat drippings.
  • Add beef, stock and tomatoes to a large stock pot. Stir to combine.
  • Season with Worcestershire sauce, salt and pepper.
  • Bring to a boil. Then cover and let simmer for one hour on medium heat.
  • Add carrots and potatoes. Continue to cook for 30 minutes.
  • Serve warm with cornbread or another crusty bread.

Prep time (duration): 10 minutes

Cooking time (duration): 90 minutes

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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