Savory Beef Stew 6

Loaded with layers of flavor from slow simmered chunky vegetables and tender bites of beef, this Savory Beef Stew will satisfy even the hungriest of appetites. Serve with a warm loaf of crusty rustic bread to sop up all that gravy and you’ll have a hearty dinner they’ll rave about.

Ingredients:

  • 2 pounds beef stew meat (or 2 pound roast cut into 1 1/2 inch cubes)
  • 1 tablespoon vegetable oil
  • 1/2 cup ketchup
  • 6 carrots, cut in half
  • 2 onions, quartered
  • 2 1/2 pounds small potatoes (about 10 potatoes)
  • Water
  • 2 bay leaves
  • 2 tablespoons corn starch
  • Salt and pepper

First we start by prepping the roast if you aren’t using stew meat. Cut off all visible pieces of fat. Then cut the meat into 1 1/2 inch cubes.

Savory Beef Stew 1

Sprinkle salt and pepper on the meat. Then, heat the vegetable oil in a large nonstick pot until it starts to get a shimmery look to it (about 1 minute). Add the stew meat and sauté on medium high heat, stirring as the meat browns.

Savory Beef Stew 2 (1)

When the meat has browned on all sides, add the ketchup and stir to mix well. Let it continue cooking for a minute. While adding ketchup may seem odd, it gives an added depth of flavor to this dish. Add enough water to barely cover the meat, stir to scrape up all those caramelized bits of flavor, turn down the heat to low, cover and let simmer for 1 hour. Check it occasionally to stir and to add water if needed.

While the meat is cooking, clean the carrots and cut them in half. After peeling the onions, quarter them evenly through the root end so the onions don’t fall apart too much when you add them later.

Savory Beef Stew 3

Next, wash the potatoes, make sure they are approximately the same size and set them aside with the carrots and onions while the meat is cooking.

Savory Beef Stew 4

After the meat has simmered for an hour, add the vegetables to the pot. Add the bay leaves and enough water to almost cover everything. Cover and continue to simmer on low for 20-30 minutes.

Savory Beef Stew 5

After 20 minutes, check the potatoes for doneness by trying to insert a sharp knife in. If it goes in easily, they are ready. If not done, continue to simmer until they are. When done, carefully remove the vegetables and meat with a large slotted spoon and put into a large bowl; cover. Remove the bay leaves and discard.

Next, we will make slurry by putting the corn starch into a small bowl and add enough water (a few tablespoons) to make a thin paste. Add the slurry to the hot liquid in the pot, stirring constantly as it thickens. After it boils for a few minutes, it is ready to be added to the vegetables and stew meat. Add salt and pepper to taste. It is now ready to be served. Enjoy!

Savory Beef Stew 6

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Savory Beef Stew
2015-06-11 11:58:16
Loaded with layers of flavor from slow simmered chunky vegetables and tender bites of beef, this Savory Beef Stew will satisfy even the hungriest of appetites. Serve with a warm loaf of crusty rustic bread to sop up all that gravy and you’ll have a hearty dinner they’ll rave about.
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Ingredients
  1. 2 pounds beef stew meat (or 2 pound roast cut into 1 1/2 inch cubes)
  2. 1 tablespoon vegetable oil
  3. 1/2 cup ketchup
  4. 6 carrots, cut in half
  5. 2 onions, quartered
  6. 2 1/2 pounds small potatoes (about 10 potatoes)
  7. Water
  8. 2 bay leaves
  9. 2 tablespoons corn starch
  10. Salt and pepper
Instructions
  1. First we start by prepping the roast if you aren’t using stew meat. Cut off all visible pieces of fat. Then cut the meat into 1 1/2 inch cubes.
  2. Sprinkle salt and pepper on the stew meat. Then, heat the vegetable oil in a large nonstick pot until it starts to get a shimmery look to it (about 1 minute). Add the stew meat and sauté on medium high heat, stirring as the meat browns.
  3. When the meat has browned on all sides, add the ketchup and stir to mix well. Let it continue cooking for a minute. While adding ketchup may seem odd, it gives an added depth of flavor to this dish. Add enough water to barely cover the meat, stir to scrape up all those caramelized bits of flavor, turn down the heat to low, cover and let simmer for 1 hour. Check it occasionally to stir and to add water if needed.
  4. While the meat is cooking, clean the carrots and cut them in half. After peeling the onions, quarter them evenly through the root end so the onions don’t fall apart too much when you add them later.
  5. Next, wash the potatoes, make sure they are approximately the same size and set them aside with the carrots and onions while the meat is cooking.
  6. After the meat has simmered for an hour, add the vegetables to the pot. Add the bay leaves and enough water to almost cover everything. Cover and continue to simmer on low for 20-30 minutes.
  7. After 15 minutes, check the potatoes for doneness by trying to insert a sharp knife in. If it goes in easily, they are ready. If not done, continue to simmer until they are. When done, carefully remove the vegetables and meat with a large slotted spoon and put into a large bowl; cover. Remove the bay leaves and discard.
  8. Next, we will make slurry by putting the corn starch into a small bowl and add enough water (a few tablespoons) to make a thin paste. Add the slurry to the hot liquid in the pot, stirring constantly as it thickens. After it boils for a few minutes, it is ready to be added to the vegetables and stew meat. It is now ready to be served. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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