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Angel's Old Fashioned Beef Stew

SUBMITTED BY: Margo

"Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious."
 

Angel's Old Fashioned Beef Stew

Original recipe yield:
12 servings

PREP TIME 

60 Min

COOK TIME 

120 minutes

READY IN 

180minutes

 

 
 

INGREDIENTS

  • 4 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds beef chuck, cubed
  • 12 small boiling onions
  • 6 large potatoes, peeled and diced
  • 6 carrots, sliced
  • 3 stalks celery, sliced
  • 3 (10.5 ounce) cans beef broth
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold water

DIRECTIONS

  1. In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
     

  2. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
     

  3. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
     

  4. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
     

Wine Tip
Try with a  California red wine  like Zinfandel or Syrah.

 

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.  

 

 Reviewed on Dec. 8, 2003 by OLIVERCADO
 
Awesome! Very easy and VERY, VERY good. After reading previous reviews, I took many suggestion to great success. I used to 2 choice round steaks and cut them up. Added 2 more teaspoons of salt. Reduced Pepper to 1/2-teaspoon. The browning of the meat is definitely important, do this with care and make sure you get a nice crust on the meat without burning. Also added to great delight fresh herbs - thyme, sage, rosemary and 2 dry bay leaves as well as 1 can of crushed tomatoes + 2 tablespoons of Worchestire. Warning...you will need a big pot, this makes alot. Another suggestion, brown meat and onions in another large saute pan and deglaze with a little of the broth and butter. I didn't have beef broth so I used beef boullion and boiling water instead and it still turned out great. Also, used corn starch mixed with water instead to thicken. It was all gone and even my mother loved it to my surprise. A definite WINNER and REPEAT recipe. Thanks Angel.

 
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

 

 Reviewed on Oct. 12, 2003 by ZABETHA
 
This is a very delicious and hearty recipe. It will definitely fill you up! I also took much of the advice of OLIVERCADO. You can find the review by searching under most helpful.

 
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

 

 Reviewed: Apr. 16, 2007 by JTA2004

This was a great recipe! It's a keeper! I also made the stew in the crock pot, however I cooked the whole thing on low for eight hours, adding the potatoes for the last 6. TO the flour I added a little garlic powder, extra black pepper, and some paprika. And to the pot I added 2 bay leaves. This is definately not a bland recipe.
 

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

  • Total Fat: 19.6g

  • Cholesterol: 54mg

  • Sodium: 523mg

  • Total Carbs: 26.9g

  •     Dietary Fiber: 2.9g

  • Protein: 17.1g

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