Ingredients:
2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional)
How To Make Old Fashioned Beef Stew:
Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer
Here are some variations and tips for your Old Fashioned Beef Stew:
- Meat Options: Consider using different cuts of beef like chuck roast or brisket for varied flavors and textures. You could also try adding some sausage for extra richness.
- Vegetable Variety: Feel free to mix in other vegetables like peas, celery, or mushrooms. This adds more color and nutrition to your stew.
- Herb Enhancements: Experiment with fresh herbs like thyme or parsley to brighten up the flavor. You could also add a bay leaf during cooking for a deeper taste.
- Thickening: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
- Serving Suggestions: Besides crusty bread or rolls, consider serving the stew over rice or mashed potatoes for a comforting twist.
These tips should help you customize your beef stew to your liking! Enjoy!
To store your Old Fashioned Beef Stew, follow these steps:
- Cool Down: Allow the stew to cool to room temperature before storing. This helps prevent condensation and keeps the stew from becoming watery.
- Use Airtight Containers: Transfer the stew into airtight containers. Make sure to leave some space at the top, as the stew may expand slightly when frozen.
- Refrigeration: If you plan to eat the leftovers within 3-4 days, you can store the stew in the refrigerator. Just make sure it’s well-sealed.
- Freezing: For longer storage, you can freeze the stew. It will last up to 3 months in the freezer. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.
- Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through.