Beef Stew

Posted in : Beef, Soups on by : MikeZ

Print Share

Beef Stew

Simple recipe with outstanding results. Rich, deep flavor with a stick-to-your-ribs quality that's sure to be your go-to recipe for cold winter days.
Cuisine American
Keyword Beef, Favorite, Soups
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Equipment

  • 8 Quart Stew Pot

INGREDIENTS 

  • 1 ½ lbs. Beef Tri Tips - (1/2″ x 3/4″ Cubes) Well Marbled
  • 2 Pkg Frozen Soup Veggies - 12 oz. each
  • 1 Pkg Frozen Whole Kernel Corn - 12 oz.
  • 1 Can Petite Diced Tomatoes - 14 1/2 oz
  • 4 Large Idaho Potatoes - Diced 1/2" Cubes
  • 3 Large White Onions - Quartered
  • 1 Box Beef Broth - 32 oz
  • 2 Tbsp Vegetable Oil
  • 2 tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Hungarian Paprika
  • 4 Tbsp. Corn Starch - mixed with 1/2 Cup Water to thicken
  • 2 tsp. Gravy Master - for color

INSTRUCTIONS

  • Peel and Cube Potatoes
  • Peel and quarter Onions.
  • Add Oil to Stew Pot
  • Sauté Onions. Stir to break up quarters into individual pieces.
  • Cube Beef and add to pot. Cover.
  • Simmer 15 Minutes on Medium Heat until Beef is pink.
  • Remove Okra from Veggies (My personal prefernce)
  • Add Beef Broth & Potatoes to Pot, Bring to Boil.
  • Add Corn and Veggies. Cover and reduce to steady simmer for 1 hour. Potatoes should be fork tender.
  • Mix Corn Starch with 1/2 cup warm tap water. Stir vigorously to insure Corn Starch is dissolved. Add Gravy Master to glass and stir well. Add to pot and mix to blend thoroughly.
  • Simmer for another 10 minutes to thicken.

Notes

“Best Beef Stew I ever made.” Mike ~ 1/10/15

Copyright © 2021 – 2022 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved