Nothing says comfort to me more, especially in winter, then homemade Beef Stew. The wonderful aroma fills the house as the hearty ingredients simmer. It is a meal in itself, serve it with some crusty bread to mop up the left over juices in the bowl, and the family will be full and happy. There are many, many recipes for Beef Stew out there, and I swear I’ve tried most of them. Brooke’s Beef Stew arose out of 3 stew recipes, and contains the best of each one. I hope you enjoy my personal version of Beef stew.
I have provided directions for making this recipe in a slow cooker also. I don’t normally use this method when making stew, but I know lots of people like to make it in the morning and have dinner waiting for them at night. I like to add the pinch of crushed red pepper, not to add a bunch of spicy heat, but to give the beef stew just a touch of something special. Be careful when adding it in, you don’t want too much. You can also substitute pork stew or boneless lamb for the beef in this hearty stew. For pork, simmer only 30 minutes in step 1. If using slow cooker directions, prepare as directed for any type of meat.
Brooke’s Beef Stew Recipe
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
½ teaspoon salt and pepper
1 pound beef stew meat, cut into ¾ inch cubes
2 tablespoons olive oil
1 can (14.5 ounces) diced tomatoes
1 ½ cups vegetable juice
1 cup water
1 medium onion, chopped
1 tablespoon Worcestershire sauce
1 ½ teaspoons instant bouillon granules
¼ teaspoon dried rosemary, crushed
pinch (1/8 – ¼ teaspoon) crushed red pepper
1 bay leaf
3 cups cubed potatoes (about 3 medium)
1 ½ cups frozen cut green beans
1 cup sliced carrots
Place flour, garlic powder, thyme, basil, ½ teaspoon salt, and ½ teaspoon black pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat in hot oil; drain fat.
In a measuring cup, place the can of diced tomatoes (with juice) and add enough vegetable juice to make 3 cups (about 1 ½ cups). Stir tomatoes, vegetable juice, water onion, Worcestershire sauce, bouillon granules, rosemary, crushed red pepper, and bay leaf into Dutch oven with meat. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 ¼ hours or until meat is nearly tender.
Stir in potatoes, green beans, and carrots. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Add salt and black pepper to taste.
Makes 5 servings (about 7 cups)
Slow cooker directions:
Prepare and brown meat as in step 1. In a 3 ½ – 4 quart crockery cooker layer meat, onion, potatoes, green beans, and carrots. Decrease diced tomatoes and vegetable juice to 2 cups. Combine tomatoes, vegetable juice, water, Worcestershire sauce, bouillon granules, rosemary, crushed red pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours or until meat and vegetables are tender.