Haven’t Made Beef Stew in a Long Time

Most of what I cook I just know how to make. I rarely use a cook book but that means I sometimes leave out an ingredient or 2.

Even before the new kitchen I would make multiple pots of soup.

For instance we’ll be serving 2 soups at Friday night’s party: Chicken noodle  and beef stew.

I try to made the cubed meat and vegetables approximately the same size and able to fit on a spoon.

I’ve been making beef stew very infrequently for decades. The last time I actually remember making it was in 2012 for my Soup Swap.

The ingredients are:

  • Beef cubes (I’m using a top round roast cut into cubes.)

    This tough cut works well stewed.
  • Oil to brown the meat
  • Celery and onion, diced

    I add celery first because it takes longer to cook than onion.
  • Heaping tablespoon of flour to help thicken the sauce (optional)
  • Cubed potatoes

    Diced potatoes go in last.
  • Carrots cut in a similar size as the potatoes
  • 32 oz Bottle of V-8 juice
  • Salt and pepper to taste
  1.   Brown the meat in vegetable oil.
  2.   Add diced celery and onion and wilt in the pot with the meat.

    Beef, celery, and onions sautéing in olive oil.
  3.   Add flour and cook until it is browned a little. (At this point feel free to add herbs: parsley, thyme, salt, pepper, etc.)
  4.   Add V-8 juice. I used about 48 ounces in a 6-quart pot. Add water (or canned tomatoes) to cover the meat and vegetables.

    This recipe can be proportioned for a smaller or bigger pot.
  5.   Add carrots and cook until meat is tender.

    Carrots are colorful and give some sweetness to the broth.
  6.   Add potatoes.
  7.   Simmer until the vegetables are tender.

I never use bouillon cubes or granules to flavor my soups because it seems to make them too salty and adds odd artificial flavor.  That’s just my opinion.

Do you have a favorite soup or stew?

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Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

6 thoughts on “Haven’t Made Beef Stew in a Long Time”

  1. Those look wonderful! I never make soup. I love Progesso Lentil. That’s probably my favorite. When I was little my mom made homemade Lentil soup with Keilbasa – that was heaven. But I don’t eat pigs anymore, and with hubby being vegetarian I don’t eat much meat anymore, either.

    1. I also don’t each much meat especially beef but every so often a meaty broth is delish. I made extra broth with the sinewy and fatty cuttings from the meat by putting it in a hot oven to brown then covering it with liquid to let it simmer. Jo

  2. I used to make beef stew cooking it at low heat for 4-5 hours. It was always delicious. But now my go-to soup is chicken vegetable – I like to freeze it so I have it on hand and I use boneless skinless chicken thighs for the meat. Your soups sound very good. I love a bowl of soup with a good roll on a cold day.

    1. I started adding V-8 when my son was young and didn’t like bits of tomato in the stew. He’s not that picky anymore but the V-8 has remained. Jo

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