Beef stew
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Finger Licking Good Beef Stew

My finger licking good beef stew is hearty, healthy, delicious, and just perfect for a cold winter day. The beef is tender and spiced to perfection.

Cold days are upon us and nothing beats this finger licking good beef stew for dinner on days like these. It’s what we call comfort food heaven. My family loves this and they ask for me to make this every so often during the winder months. It’s so easy to make. Put it together and pop it in the oven and it practically cooks itself.

The Ingredients for Beef Stew

Some beef, some fresh vegetables, some herbs and some love is what it takes to get this recipe in your bowl.

Ingredients for beef stew

The Ingredients List:

  • 2 lbs beef chunks
  • 2 tablespoons of flour
  • 4 tablespoons bacon fat (or vege oil) – divided
  • 1 large leek
  • 3 garlic cloves
  • 3 tablespoons tomato paste 
  • 3 bay leaves
  • 1 teaspoon rosemary (fresh or dehydrated)
  • 1 tablespoon paprika1/2 teaspoon all spice 
  • 1/3 teaspoon cinnamon powder
  • 3 cups hot water
  • 2 baking potatoes 
  • 2 large carrots 
  • 1 cup green peas 
  • Salt and pepper to taste

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Preparing the Beef Stew Recipe

The first step to getting a delicious stew is to properly prepare the beef. To do this:

  • Cut the meat into 1 inch cubes. I buy mine precut so it’s easier.
  • Heat bacon fat, or oil in a large pot that has a lid. I use my Dutch oven.
  • While the fat is heating up, sprinkle the flour all over the beef and toss it about so the beef chunks get coated.
  • Once the oil is heated to the point of smoking, add the beef to the pot and toss it about for about 2-3 minutes. This is just so that the beef gets browned quickly.
Par cooked beef for beef stew

The Stalk for the Beef Recipe

Once most of the beef has browned, we can remove it from the pot an set it aside. DO NOT clean the pot. There is a lot of flavour in it and we need to use all those flavours for our recipe.

  • Thinly slice the leeks into 1/2 cm rounds.
  • Peel and finely chop the garlic.
  • Add both of them to the same pot and toss for about 2-3 minutes.
  • Add the tomato paste to the pan and toss so that the paste gets evenly distributed into the leeks. Cook for another 2-3 minutes.
Leeks and tomato paste for beef stew

Flavouring the Comfort Food Recipe

Now that the base is ready, we can add:

  • The bay leaves
  • The rosemary
  • The paprika
  • Salt and pepper to taste
  • Add the beef and all the juices that collected in the bowl back into the pot.

Toss all this in to the pot and mix and cook for a further 1 minute or so. Now we can add water. Some people use beef stock or beef broth, but I prefer just plain water. There is already enough flavour added to the base that I don’t find it necessary to use anything but water.

Water in pot for beef stew

Cooking the Stew

Now that we are ready, we can put the pot in the oven and forget about it for a while.

  • Preheat the over to 325 degrees F.
  • Cover the pot and place it on the middle rack.
  • Leave it in the oven for about an hour.

The Vegetables

While the pot is in the oven, we can prepare the vegetables. I use potatoes and carrots and tend not to peel either. I find it unnecessary to do that, but you can peel them if you prefer.

Defrost the peas as well and set them aside until we are ready to use them.

Carrots and potatoes for beef stew

After the hour is up, remove the pot from the oven and add the vegetable to it. Mix the vegetables well into the pot and cover it back up. Return it to the oven to continue cooking for another 1 and 1/2 hours. Try and mix the contents of the pot every half hour or so to ensure even cooking.

Remove the pot from the oven and add the now defrosted peas. Mix them in well and cover the pot and leave it on the stove for a few minutes. The heat in the pot will cook the peas to perfection.

Beef stew in pot

Serving Suggestions

I love to serve this hot and with:

  • A buttered slice of my Crusty Italian Bread.
  • Sometimes I enjoy it with a side of plain brown rice. It adds to the heartyness of the meal.

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Finger Licking Good Beef Stew

Course: Beef, Entree, Meats, WinterDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

30

minutes
Calories

271

kcal
Total time

2

hours 

40

minutes

My finger licking good beef stew is hearty, healthy, delicious, and just perfect for a cold winter day. The beef is tender and spiced to perfection.

Ingredients

  • 2 lbs beef chunks

  • 2 tablespoons of flour

  • 2 tablespoons bacon fat (or vege oil)

  • 1 large leek

  • 3 garlic cloves

  • 3 tablespoons tomato paste 

  • 3 bay leaves

  • 1 teaspoon rosemary (fresh or dehydrated)

  • 1 tablespoon paprika1/2 teaspoon all spice 

  • 1/3 teaspoon cinnamon powder

  • 3 cups hot water

  • 2 baking potatoes 

  • 2 large carrots 

  • 1 cup green peas 

  • Salt and pepper to taste

Directions

  • Cut the meat into 1 inch cubes.
  • Heat bacon fat, or oil in a large pot that has a lid. While the fat is heating up, sprinkle the flour all over the beef and toss it about so the beef chunks get coated.
  • Once the oil is heated to the point of smoking, add the beef to the pot and toss it about for about 2-3 minutes. This is just so that the beef gets browned quickly.
  • Thinly slice the leeks into 1/2 cm rounds, peel and finely chop the garlic.
  • Add both of them to the same pot and toss for about 2-3 minutes.
  • Add the tomato paste to the pan and toss so that the paste gets evenly distributed into the leeks. Cook for another 2-3 minutes.
  • Now add the bay leaves, the rosemary, the paprika, salt and pepper to taste. Also add the beef and all the juices that collected in the bowl back into the pot.
  • Toss all this in to the pot and mix and cook for a further 1 minute or so. Now we can add water. 
  • Preheat the over to 325 degrees F.
  • Cover the pot and place it on the middle rack. Cook it for about an hour.
  • After the hour is up, remove the pot from the oven and add the vegetable to it. Mix the vegetables well into the pot and cover it back up. Return it to the oven to continue cooking for another 1 and 1/2 hours. 
  • Remove the pot from the oven and add the now defrosted peas. Mix them in well and cover the pot and leave it on the stove for a few minutes. The heat in the pot will cook the peas to perfection.
  • Serve with a buttered slice of my Crusty Italian Bread.

Nutrition for beef stew

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One Comment

  1. Anuradha Khoda says:

    This recipe sounds very very delicious. I will have to get the ingredients soon.