Recipe: Beef Stew

As I mentioned yesterday, it's finally turning (and staying) cooler around here. While I love soups and stews, I find them very hard to eat when it's about 70° outside. Our Halloween night was pleasantly cool, so we decided to celebrate by eating a bowl of delicious beef stew.

Beef Stew – Makes 8-10 servings

1 tablespoon vegetable oil

2 pounds stew meat, cut into 1 inch pieces

1 large onion, chopped

3-4 garlic cloves, minced

1 pouch beef stew seasoning (such as McCormick's)

4 cups beef broth, divided

1 cup water

4 Idaho baking potatoes, peeled and cubed

4 large carrots, peeled and cut into 1 inch pieces

3 stalks celery, cut into ½ inch pieces

Heat oil in large soup pot over medium high heat and begin browning the stew meat. When meat begins to brown, add in onions and sauté 5 minutes or until meat is browned and onions have softened. Drain fat from meat. Add in garlic and seasoning packet and cook 1-2 minutes. Add 2 cups of beef broth and 1 cup of water to pot. Bring the contents to a boil, reduce heat to low, and simmer at least 1 hour.

Add potatoes, carrots, celery, and remaining 2 cups beef broth and return to a boil. Lower heat to low and cook for 45 minutes or until vegetables are soft, but not falling apart. Serve hot with cornbread. 

This post is linked to Tasty Tuesday and Works for Me Wednesday.