Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, stove top beef stew. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken. Mitzi Sentiff of Annapolis, Maryland uses a packaged pot roast dinner jazzed up with a few additional ingredients to give it that slow-cooked flavor. "You might think this is too good to be true, but believe it," writes Mitzi. "Serve it with a salad or veggie side dish and dinner rolls for a complete and delicious meal.".
Stove Top Beef Stew is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Stove Top Beef Stew is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook stove top beef stew using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Stove Top Beef Stew:
- Get 2 lb Lean Beef Stew Meat
- Prepare 4 large Red Skin Potatoes
- Prepare 2 cup crinkle cut carrots
- Make ready 32 oz Beef Stock
- Take 2 cup Jasmine Rice
- Prepare 2 cup Flour
- Take 2 tbsp Lemon Pepper
- Prepare 1 tbsp Seasoning Salt
- Make ready 1 tbsp Black Pepper
Thick beef stew good eaten from a bowl or poured over biscuits. The longer this simmers, the better! Vary the herbs to your taste. This old-time beef stew recipe from Paula Deen is a hearty meal for families.
Instructions to make Stove Top Beef Stew:
- Wash and pat dry Stew Meat
- Season Stew Meat With Your Seasonings
- Shake Stew Meat In Flour
- Heat Cast Iron Skillet With Enough Canola Oil To Coat Bottom Of Skillet
- Place Stew Meat In Skillet and Brown On All Sides. Remove Meat And Drain On Paper Towel. Wash Out Skillet And Put Stew Meat Back In Skillet.
- Pour 16oz Of Beef Stock In Skillet. Turn heat to mefium high and bring to a boil stirring occasionally.
- Clean and Cut up the potatoes in cubes keep skin on potatoes. Put potatoes and carrots into skillet stir into stew meat and gravy mix. Pour 4oz of beef stock in and lower heat to bring to a simmer.
- Cook rice according to directions on bag.
- Allow to simmer while stirring occasionally for 90 minutes or until your potatoes and carrots are tender.
- You can use the remaing stock if you would like a more brothy stew rather than a thicker gravy feel.
- Pour stew over rice and serve while hot.
Ingredients include stew beef, red potatoes and carrots. Heat olive oil in a large stockpot or Dutch oven over medium heat. If you cook it too long the flour will break down and the thickening will be lost. Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving. In an oven-safe Dutch oven, brown beef in batches in oil; drain.
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