Beef Stew

Thom Hackett

Servings: 4

This is a flavorful stew although it is not highly seasoned.  I have worked with it over the years and I like it very much just the way it is currently done.  In fact, this is probably the best stew I have ever eaten.  I highly recommend it to you.  I substitute Chicken Broth for the Beef Broth and after the first hour of cooking I add 4 beef bouillon cubes.

Ingredients

 cup all-purpose flour
salt
black pepper
2 pounds beef stew meat, cut up Chuck Roast is best
3 tablespoons olive oil, or more if needed
1 tablespoon sugar
2 whole celery stalks, diced
4 whole parsley sprigs, chopped
1 whole garlic cloves, minced
1 whole bay leaf
16 ounces canned tomatoes
4 cups beef bouillon, or chicken broth
1 small canned tomato paste

4 whole carrots, peeled & cut into eight pieces
3 whole potatoes, peeled & cut into eight pieces
1 whole turnip, peeled & cut into eight pieces, optional
1 whole onions, peeled & cut into eight pieces

Cooking Method

Salt and pepper the meat to taste.

1. Dredge meat in flour. 

2. In a large soup kettle, brown meat in hot olive oil.

3. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. 

4. Bring to a boil, reduce heat, and simmer one hour.

Taste and season with additional salt and pepper, or herbs of your choice, if desired.

1. Add carrots, potatoes and turnip if using then continue to simmer until vegetables are tender. 

2. I usually simmer it for an hour.

Add onions and simmer until onions are tender. 

• Check the consistency of the onions about every 10 minutes until it is the way you like it.

Serving Ideas:  I serve it with cornbread sticks or sometimes with a slice of cornbread from a skillet of cornbread.