Budget Cooking...Comfort & Gourmet!


Sunday, January 23, 2011

Hearty Beef Stew


1/4 c Oil (I used Canola)
Unseasoned Meat Tenderizer
1/3 cup Flour
about 1lb each of Beef Stew Meat and Meaty Soup Bones
5 Garlic Cloves, Smashed and Chopped
1 Onion, Quartered and Diced
1 lb Carrots, Rough Cut
1 bunch of Celery Hearts, Sliced
1 32 oz Can Diced Tomatoes with Juice
1 15 oz can of Tomato Sauce
2 tsp Red Wine Vinegar (optional)
Black Pepper, to taste
Garlic Powder
Onion Powder
Celery Seed
4 cups Boiling Water
4 Beef Boullion Cubes
Traditional Beef Stew require the addition of Worcestershire Sauce. I didn't have any on hand.

I chose not to add salt to this recipe. The canned vegetables already contain salt. There is salt in the Unseasoned Meat Tenderizer. There is also sodium in the Beef Boullion Cubes. Taste this to see if you prefer additional salt.



1. Wash and Prepare Vegetables. Set Aside
2. Wash Meat. Sprinkle with Unseasoned Meat Tenderizer and Black Pepper.
    Toss Meat in Flour. Set Aside.
3. Heat Oil in Heavy Bottomed Dutch Oven
4. Brown Meat on Both Sides. Remove From Pan. Set Aside.
5. Saute Mire Poire in the Oil.
6. Add Garlic. 
7. Add Herbs.
8. Add Diced Tomatoes with Juice and Tomato Juice.

9. Dissolve Boullion Cubes in Water. Add to Pot.
10. Dissolve Corn Starch in Cold Beef Stock. Add to Pot.
11. Add Reserved Browned Stew Meat to the Pot. Cover with Lid. Reduce heat to low. Simmer for   
2 hours.
You may serve this over rice, cubed baked potatoes or cooked egg noodles.


Vixxan said...

I just watched your video and your beef stew looks incredible. I think that I am going to making beef stew this week. Thanks for sharing this.

1xellus1 said...

Wow, what an awesome compliment! Thanks for watching. If you make it, please let me know how it turns out for you. :O) You're welcome.

Sher said...

this looks very yummy Sis,I love it thank you for recipe&Im making beef stew this week

Brenda said...

You couldn't have made a more perfect meal for that bitterly cold day yesterday. I would have loved a big bowl of this! I wanted to thank you for the new way to get the skin off garlic, lol! I can't wait to try it. Another tip I've never heard before. Thanks! :o)

1xellus1 said...

@ Sher...Thanks for taking the time to view & comment. :O) I'd love to know how your stew turns out.

1xellus1 said...

@ Brenda...It was bitterly cold in my region as well. Wind chill factor below zero in single digits. Brrrrr. Too bad the stew was already gone. Thanks so much for taking the time to view & comment. You're very welcome. :O)

Hell Notes for Beauty™ said...

After a bad cold this def revives anyone. Fabulous looks so delicious.

1xellus1 said...

@ Hell Notes for Beauty...The stew was very satisfying. Thanks so much for taking the time to view & comment. :O)