Thursday, February 26, 2015

Old Fashioned Beef Stew

This winter has been way too long here for me. The only thing making the whole situation any better is warm, comforting food like this stew. Luckily it is almost the end of February so a few more weeks and this cold long winter nightmare will be over and gone.  My mother-in-law has been making stew similar to this for years but she adds sweet potatoes as well.  I forgot to pick them up at the food store so there is none in this batch.

1 tbsp butter
2 tbsp olive oil
2-1/2 lbs chuck round cubes
1 medium onion chopped
2 cloves garlic chopped
1 can tomato paste
6 cups low sodium beef broth
6 carrots peeled and diced
8 small potatoes peeled and diced
1 8 oz. package frozen peas
salt and pepper for seasoning

Heat the butter and olive oil in a big sturdy pot.  Sprinkle the meat with some salt and pepper.

Add 1/2 of the meat to the pot and brown on all sides.  Remove the meat and put in the rest of the meat in a single layer.  Remove this meat when browned.

Reduce heat and add onions and garlic.  Stir a little bit and get it nice and brown.

Add tomato paste and stir.

Add beef stock, the meat adding the plate juices as you go.  Mix it around a little bit.  Add more salt and pepper if desired.  Bring to a boil and then put the lid on and turn down to low.  Cook for at least 2 hours.

While the meat is cooking chop your potatoes and carrots.  Add to stew and cook 30 minutes or so.  Add peas and cook another 15 minutes.  You can add more beef broth at this time if it doesn't look like you have enough liquid for a gravy.

Here is the finished product.  Yummy!



  1. That looks so good - I could do with a bowl of it right now. Beef stew is on the menu plan for next week, for sure!

  2. I love a good bowl of beef stew, and this one looks perfect! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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