In every household there is that one dish that is a family favorite. In my heart of heart I believe that dish has to be cozy beef stew. I know my family loves beef stew. You know winter has finally arrived when beef stew finally makes it to the family’s dinner table.
Beef stew is easy to make. Most of the time is spent in preparation. First of all, cut a chuck roast into pieces. Season your meat with your favorite spices and dredge the meat in a little flour. Then brown the chuck roast with minced garlic using a small amount of cooking oil in a dutch oven or a large skillet. Browning the meat helps to develop the flavor of both the meat and the broth which adds to the delicious taste of the stew.
Slow Cooker or Dutch Oven
I used a slow cooker so I transferred the roast to the slow cooker along with four cups of beef stock and I cooked the meat for 5 hours. You have choices when making beef stew. If you are using a dutch oven simply transfer the utensil to the oven to finish cooking the meat until tender. This can take approximately two hours.
Vegetables, Vegetables, Vegetables
The beauty of making beef stew is that you can add all of your favorite vegetables. I always use potatoes. I got a bit fancy and used baby potatoes for this stew. Normally I use russet potatoes and cut them into big chunks. The same goes for the onions. Usually, I have yellow onions on hand and I simply use one or two medium sliced onions in my stew. However, I saw these cute little pearl onions at the market and decided to use them instead. You can never have too many vegetables so I throw in fresh carrots, frozen green beans, and mixed vegetables from the freezer. In addition I add frozen corn on the cob to for that pop of color to the stew.
Orzo is a staple pasta that I always keep on hand to add to soups and stews. The pasta presents an added layer of character to the stew. I don’t like mushy vegetables so I add them the last 30 minutes of the cooking process.
How To Make Cozy Beef Stew
Take 1/2 cup of the beef stew liquid, added a brown gravy mix package (0.87 oz.), 2 tablespoons of beef bouillon granules, and 3 tablespoons of flour to the liquid and stir until completely smooth.
Add this roux to the beef and vegetables. Make sure you blend the roux evenly throughout the stew. Allow the cozy beef stew to continue to cook for another 2 hours. The roux will add flavor and thicken the cozy beef stew. There is nothing better than a bowl of thick and cozy beef stew brimming with lots of vegetables. Another recipe you might like to try is the hearty turkey vegetable soup.
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- 2 pounds boneless chuck roast cut into bite-size pieces.
- ⅓ cup flour
- 4 tablespoons cooking oil
- 4 cups water
- 1 clove garlic, minced
- 1 teaspoon Italian spice blend or oregano and tarragon
- ½ teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon salt
- 12 tiny potatoes or 4 large potatoes cut into medium size pieces
- 1 cup frozen cut string beans
- ¾ cup frozen mixed vegetables
- 4 ears frozen corn, each cut in half while partially thawed. Now you have (8 ears of corn)
- 3 thickly peeled and chopped carrots
- 12 peeled pearl onions or 1 large chopped onion
- 1 Packet brown gravy mix
- 2 tablespoons beef granules
- ½ cup cold water
- 3 tablespoons flour
- ½ cup beef stew broth
- Season the meat with a portion of the spices.
- Place the ⅓ cup flour in a bag. Add the seasoned meat pieces a few at a time, shaking the bag to coat the meat with the flour.
- Heat the oil to medium in a Dutch oven or large skillet. Add the minced garlic to the pan then brown the meat ½ at a time. Don't crowd the pan.
- As the meat finish cooking remove the meat from the pan. Return all the meat to the slow cooker (Dutch oven).
- Add the 4 cups of water. Cover and simmer for 5 hours in the slow cooker (Dutch oven simmer 1-1/2 to 2 hours you may need to add more water to the beef stew) until meat is nearly tender.
- Add all the vegetables, potatoes, carrots, cut string beans, onions, mixed vegetables, the corn on the cob and Orzo. Add additional seasoning if needed. Allow the cozy beef stew to continue to simmer; Stir often.
- Make the ROUX; In a medium bowl add ½ cup beef broth from the stew, ½ cup cold water, brown gravy packet, flour and beef granules blend the mixture until completely smooth.
- Add the roux to the beef stew and combine thoroughly throughout the stew.
- Cover and simmer in the slow cooker for another 2 hours. (In a Dutch oven cover and simmer for another 25 to 35 minutes stirring often).
Beef Stew 101
