Updated Amazing Beef Stew

 

I have posted my beef stew recipe before, but I have made some changes and additions that make it so much better, that I decided to post again.  This recipe makes such a delicious, smooth gravy that has so much flavor.  This is comfort food at it's best!

Beef Stew

1 1/2 - 2 lbs. stew beef, cut into small chunks

about 1/2 cup flour

Salt and pepper or Montreal Steak seasoning to taste

3 potatoes, scrubbed or peeled and chopped

3 carrots, peeled and chopped

1 large onion, chopped

3 stalks celery with tops, chopped

2 boxes mushroom, halved

1 can green beans

1 can tomato soup

1 can cream of mushroom soup

1-2 Tablespoons Better than Bouillon mixed in 1 cup boiling water

More water as needed

Cut up the beef.  Mix together the flour and salt and pepper and dredge the beef chunks.  Let marinate while chopping the other ingredients.  Heat your enameled cast iron Dutch oven.  Add some oil.  Brown the beef chunks. Add the bouillon mixture and deglaze the pan.  Add the other ingredients and stir together.  Put in a 300 oven and let cook several hours until veggies are cooked and flavors blended.  Serve with thick slices of homemade bread.

Hamburger Stew

This is a delicious stew for the meat and potato lover.  I have been tweaking this recipe for many years. This is a winner!

Hamburger Stew
2 lbs. lean hamburger
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
1 box mushrooms, sliced (opt.)
Garlic, large spoonful of the minced or crushed in a bottle
1 can golden mushroom soup
1 can cream of mushroom soup

Crumble the raw hamburger into a casserole dish with a cover.  You could also use a 13 x 9 pan and cover with aluminum foil.  Then add other ingredients and combine. Cover.  Bake at 350 for about 1 1/2 hours.  Serve with bread.

My husband LOVES this dish.

Autumn Chicken Stew

Oh man, this is good stuff!  It really hits the spot on a beautiful Autumn day.

Autumn Chicken Stew
1 1/2 - 2 lbs.boneless, skinless chicken thighs 
1 1/2 lbs. carrots, peeled and medium diced

1 onion, chopped
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour

Cut up all the veggies.  Spread the thighs on a cutting board, or the Styrofoam they come on.   Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side.  Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven.  It doesn't fit in the crock pot doubled.)
 Mix vegetables together.  Put the chicken pieces over the vegetables.  Pour the chicken stock mixture over all.  Put the lid on.  Cook in a crockpot on high for about 4 hours.  If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share.  It fills the pan.)

Pork Tomatillo Stew

A friend sent me this recipe after I read a Ruth Reichl book. It came from another book she had read by the same author. Ruth Reichl was the New York Times Restaurant Critic and is a great author.  She uses dark beer, but I substituted with beef stock.  I made a few other small changes as well.  I know a stew sounds like a winter dish, but this is kind of citrus-y and is just delicious.  I think it makes a great springtime stew!

Pork Tomatillo Stew
1 lb. tomatillos, papery husk removed, washed, and quartered
2 cups beef stock
1 1/2 cup orange juice
1 large (28 oz.) can diced or whole tomatoes

2 lbs. pork shoulder roast, cut into large cubes
Salt and pepper
oil
20 cloves garlic, peeled and smashed
2 large onions, chopped
1 big bunch cilantro
2 jalapeno peppers, chopped
1 can black beans, drained

In a large saucepan, combine the tomatillos, beef stock, orange juice and tomatoes.  If the tomatoes are whole, break them up with your spoon.  Bring to a boil, then reduce heat and simmer while you prepare the rest of the stew.

Cut up the pork roast and salt and pepper well.  In a enameled dutch oven, heat the oil and add the garlic cloves.  Cook for a couple of minutes, then add the pork cubes and brown on all sides.  Add the onions, cilantro and jalapenos.  Cook and stir until the onions start to soften.  Add the tomatillo mixture and combine well.  Bring to a boil.  Reduce heat.  You can then either simmer it on the stove for a couple of hours or put it in the oven for at least 2 hours at 300.  After that time, take it out of the oven and smash the garlic cloves with the back of your spoon as best you can and stir.  Add the black beans.  Put it back in the oven or on the stove and cook a bit longer.  It's nice if you do this the day ahead.  If so, let it cool, then refrigerate overnight.  Reheat the next day.  It's so much better the next day, but you can serve it right when it's done if you want to.

Serve with lime sour cream.  Add fresh squeezed lime to sour cream and put a large dollop in each bowl.   So yummy!!!!
Adapted from Ruth Reichl in "Tender at the Bone"