Even though it is unseasonably warm here for January (right around 70º – which I love by the way) I still have a hankering for a nice warm beef stew.
I know I have made beef stew at some point in my life but I don’t remember how I made it nor do I have a go to recipe for it but after some Pinterest surfing I came across one on the blog Joyously Domestic. It seemed to have all the flavors I liked and it was one that could be cooked in just a couple hours instead of all day. This worked out perfect, since I knew I would not make it to the grocery store until mid-afternoon because of an eye doctor appointment earlier in the day.
BTW – the peepers were in good shape and I have a new pair of very cute glasses on the way. I’ll post a pic when they come in. Maybe now I will not be squinting quite as much!
Ok – on to the stew.
Homemade Beef Stew
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 – 4 cups beef stock/broth (or water with a few beef bouillon cubes)
- 2 tablespoon Worcestershire sauce
- 2 garlic cloves, crushed
- 1 onion, peeled and sliced
- 1 – 2 bay leaves
- 1 tablespoon Crazy Jane’s Seasoning
- 1 teaspoon sugar
- ½ teaspoon paprika
- 1/8 teaspoon cloves or allspice
- 3 carrots, peeled and sliced
- 2 ribs celery, chopped
- 4 potatoes, peeled and cut into small chunks
- Handful of frozen peas (optional)
- 2 tablespoons cornstarch (if needed to thicken “gravy”)
Season meat with salt and pepper then sear meat in hot oil on all sides in a dutch oven.
Add 3 cups of beef stock, Worcestershire sauce, bay leaves, crazy jane’s, garlic, onion, salt, sugar, pepper, paprika and cloves. Simmer on low for 1.5 hours.
Check seasoning. Now add in carrots, celery, potatoes and peas. If it seems to need more liquid – add more beef stock.
Cook for 30 more minutes or until vegetables are softened. 15 minutes in make a slurry with your cornstarch and a little left over stock and add to stew.
Make a pan of cornbread and you are all set!!
Happy Monday Y’all!