Classic Beef Stew

When the winter hits and its cold outside there is nothing quite like warming up inside with some home cooked beef stew.

I’ll credit my mother for this stew. I called her up the other night and asked her for her beef stew recipe. My mom always makes the best beef stew.

She proceeded to tell me I needed stew meat, potatoes, carrots, and celery, some stock, red wine, and flour.

So basically all you need is stew meat, veggies, water and some time and you too can make a delicious stew. So you can totally use whatever type of beef steak you want but usually you can find some already chopped at the store. I used these steaks I bought at Costco because thats what I had in the house.

Once I chopped them into large chunks I tossed them with some salt, pepper and flour. Then tossed them in an oiled soup pot.

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Classic Beef Stew (Onion-free)

Chunky beef stew with hearty vegetables, thick broth, and no onions! Perfect for any cold winter night.

Course

Main Dish

Prep Time

20 minutes?

Cook Time

2-3 hours

Servings

people

Ingredients

• 2 lbs beef you can use any beef but they generally sell stew meat at the grocery store.
• 1/4 cup flour
• 3 tablespoon oil
• 2 cup red wine
• 2 bay leaves
• 1 teaspoon oregano
• 4 stalks celery
• 1 bag carrots (small bag) 4 large carrots
• 8 small red potatoes any kind you want is fine
• 8 ounces mushrooms
• 8 cup water stock is also a great option but usually contains onions so unless I have homemade stock I avoid it.
• 1 cup frozen peas
• salt and pepper to taste

Course Main Dish Prep Time 20 minutes? Cook Time 2-3 hours Servings people Ingredients 2 lbs beef you can use any beef but they generally sell stew meat at the grocery store. 1/4 cup flour 3 tablespoon oil 2 cup red wine 2 bay leaves 1 teaspoon oregano 4 stalks celery 1 bag carrots (small bag) 4 large carrots 8 small red potatoes any kind you want is fine 8 ounces mushrooms 8 cup water stock is also a great option but usually contains onions so unless I have homemade stock I avoid it. 1 cup frozen peas salt and pepper to taste

Instructions

1. If you did not buy the pre-cubed stew meat than take your steak and chop it into large cubes. Whatever sized beef you like but I like mine chunky because it will start to break apart once the stew is completed.
2. Next toss the beef in with the flour and some salt and pepper. Once oil is hot in the soup pot toss the beef in to allow it to brown on all sides.
3. Once you have some nice browning on your beef toss in the celery and cook for about 1 minute then add you wine. Scrape the bottom of the pan to get all of the good crust-eez up from it.
4. Then once you have finished prepping your other veggies toss those in the pot. Add your spices and water. Reduce to a simmer and allow soup to cook.

Recipe Notes

Maaybe thsi is the part that I am suppose to write the stuff?

Or maybe this is for special notes like feel free to add some onions if you are into that sort of thing.