Comforting Beef Stew...just Like Grandma Used to Make |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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My husband & I were feeling under the weather & longing for some comforting hot soup. I started craving my friend's grandmother's home made stew but couldn't get a hold of her, so I just threw together some ingredients that sounded good. My husband & I REALLY enjoyed it. I served it w/ hot home made bread. It truly satisfied our craving & did wonders for our cold. Ingredients:
2 lbs beef tip roast (cut into bite size cubes) |
2 cups stewed tomatoes (16 oz.) |
1/2 cup all-purpose flour |
1/4 cup olive oil |
3 1/2 cups beef broth (swansons or any beef broth will do, 32 oz) |
3 medium russet potatoes (peeled & diced) |
3 medium red potatoes (peeled & diced) |
1 medium yellow onion (finely chopped) |
2 medium onions (diced) |
1 large carrot (finely chopped) |
2 large carrots (thickly sliced) |
1/4 cup celery (finely chopped) |
3 celery (thickly sliced) |
2 cups baby portabella mushrooms (cubed) (optional) |
1/2 cup frozen green pea (optional) |
3 teaspoons garlic (minced) |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 tablespoon kosher salt |
1/2 teaspoon pepper |
1 tablespoon fresh italian parsley (finely chopped) |
Directions:
1. Heat olive oil on medium low in Dutch oven or big soup pot.
2. Pour flour into plastic bag (1 gallon).
3. Place cubed meat inside & shake vigorously.
4. Swirl meat w/ wooden spoon to coat thoroughly.
5. Pour meat & finely chopped onion into Dutch oven.
6. Wait approximately 1.5 minutes then add 2 tsp of garlic,.
7. remaining flour, salt & pepper. Stir until browned.
8. (Be careful not to burn the garlic).
9. Add finely chopped carrots, finely chopped celery, diced onions & stir.
10. Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
11. Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
12. Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
13. Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
14. Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
15. Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).
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