Hi, it’s been a while! So if you’re still here, I want to thank you for sticking around! Lots of things have kept me away and I’ll post more about that in coming posts (but let me just say everything’s fine, life has just been really busy!). In the meantime I wanted to share a recipe for this amazing Hearty Beef Stew.
I don’t have any process photos for this recipe, but when I tasted how good it turned out I knew I needed to share anyway. It’s a pretty straight-forward recipe, with a few shortcuts that we all appreciate as the holidays gets closer. Make this on a day when you have about 30 minutes to prep the soup and another 2 hours for it to simmer on the stove until the beef is fall-apart tender.
Serve with Sweet Cornbread and Whipped Honey Butter and enjoy!
Hearty Beef Stew
1 1/4 pounds beef stew meat
4 tablespoons butter
1 sweet onion, diced
3 stalks celery, diced
4 carrots, peeled and diced
1/4 cup all purpose flour
2 teaspoons garlic powder
2 teaspoons garlic salt
1/2 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 (32 ounce) box of beef broth
1 (14.5 ounce) can petite fire roasted diced tomatoes, undrained (regular petite diced is fine if you can’t find fire roasted)
1 (14.5 ounce) can gold and white corn, undrained
1 large russet potato, scrubbed clean and diced (leave skin on)
1 cup frozen peas
Directions:
Melt the butter in the bottom of a stock pot over medium heat. Add stew meat and brown on all sides for about 5 minutes. Lightly sprinkle beef with with salt and pepper. Leave meat in pot and add the onion, celery, and carrots. Let sauté about 3 more minutes. Add flour and stir until the raw flour is slightly cooked, about 30 seconds. Add garlic powder, garlic salt, paprika, salt, and pepper. Pour in beef broth, tomatoes (with its juices), and corn (with its juices).
Turn the heat down and let simmer covered over low heat for about 2 hours. Stir occasionally as needed. Add the potato and simmer, covered, another 15 minutes. Remove from heat and add frozen peas, letting the peas cook and defrost in the hot soup. Add up to a cup of water if necessary to thin the soup. Serve with cornbread and enjoy!
Adapted from a recipe in Magnolia Table by Joanna Gaines
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