[ORIGINAL POST: November 2012]
A chilly night deserves a warm and hearty stew, no? Beef Stew is just one of those comforting and delicious stews to enjoy during this Fall and possibly early winter season. The best thing about it is it’s not really that complicated to make. The simmering part is basically the hardest part coz you have to wait for all the flavors of beef, potatoes, carrots, and seasonings to marry each other to make a hearty stew. All the waiting time will be worth it though so have a little patience to have a bowl of beef stew.
Have A Bowl Of Beef Stew
- 2-3 lbs. chuck steak (about 2-3 pcs) slice in cubes or small chunks
- 1 cup flour
- 2 large potatoes (peeled, cubed)
- 2 large carrots (peeled, cubed)
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp paprika
- pinch of cumin powder
- pink of chili powder
- a little bit of oil
- 4-5 cups water
- Heat up oil in a pot.
- Put flour in a ziploc bag. Season with 1 tsp of salt and 1/2 tsp of black pepper. Add the chunks of beef in the bag. Shake the bag to coat the beef.
- Brown the beef chunks into the pot, about 3-5 minutes or so. Then add the water and the rest of the seasonings. Stir then cover the pot. Simmer in medium heat, stirring once in a while. Adjust the seasoning according to your liking. You might want to add more salt as it cooks.
- Test the beef doneness after simmering for about 45 minutes. Add the potatoes and carrots. Continue to simmer until potatoes are fork tender. You want the vegetables to be soft and tender but you want to maintain their shapes too.
A side of homemade bread would go nicely with your bowl of beef stew.