my beef stew; make it your own!!
It may look like this recipe has a lot of steps but it goes fast and is very easy. I sort of used it as a tutorial for those not use to making a beef stew, or for those wanting to try a little different stew. This delicious beef stew is made with Golden Mushroom soup; Yukon Gold potatoes, Vidalia onions, whole baby carrots, canned diced tomatoes & premium beef dredged in seasoned flour. The flour that is seasoned with several spices gives the stew body and a great taste. Itr also helps thicken the stew. You won't have to use additional flour to thickening.
yield
6 -8
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For my beef stew; make it your own!!
-
1 1/2 lbpremium boneless beef for stew
-
1 1/2 lbyukon gold potatoes
-
1 lgvidalia onion
-
1/2 bagwhole baby carrots, don't cut them smaller
-
1 cangolden mushroom soup plus one can full of water
-
1 candiced, peeled tomatoes. you don't have to. use them; but you will hardly notice them & they make the stew taste great.
-
2/3 cdredging mix; made with 2/3 cup all-purpose flour; 1 teaspoon ground mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 teaspoon celery salt; 1 teaspoon freeze dried chives; 1 teaspoon mccormick perfect pinch seasoning
How To Make my beef stew; make it your own!!
-
1Heat 1 tablespoon of Olive or Canola oil in a Dutch oven or large skillet. Dredge the boneless stew beef in the flour mixture. Put it on a paper plate while you finish dredging it all. Note: I sometimes make twice as much seasoned flour as I need for the recipe; and keep the extra in a sealed container; so it is already made when I want to use it another time.. -
2Place the beef in the hot Dutch oven or skillet and brown all of the pieces; turning as needed Don't cook all the way; just brown it. You may need to do this in two batches so you don't crowd the meat.
-
3When all of the beef is browned; scrape the browned bits off of the bottom of the pan. Add the can of Golden Mushroom soup; plus add one soup can full of water. And add the can of diced, peeled tomatoes, and juice. Stir well. Bring it to a boil; and let it cook while you peel the potatoes and onions. (or about 10 minutes).
-
4Peel and cut the potatoes; about the size of the beef. Set aside; and peel and cut the onions about half the size of the potato chunks. ***If you use the carrots in the bag that are already scraped and washed; you don't need to do anything except to mix them with the potatoes and onions. I do wash them again though.
-
5Stir the meat, scraping the bits off of the bottom of the pan. Add the vegetables; let the stew come back to a boil; then lower the heat to medium-low and cook until the potatoes and carrots are fork tender.
-
6After 15 minutes; and again 15 minutes later; scrape the bottom of the pan; and stir well. ***Scraping the bits off of the bottom of the pan; not only gives the stew a great, rich taste; but it keeps the stew ingredients from sticking and/or burning.
-
7Turn the heat to medium-low and cook 5 to 10 more minutes until vegetables are fork tender. ***If you purchased a premium/good quality of beef; it will be done when the vegetables are done. If you got a cheaper cut of stew beef; you may have to cook longer. In that case; just test a small piece of the beef.
-
8When ready to serve; place the stew in a large bowl; or you can serve from the Dutch oven/skillet from the stove. You can serve the stew by itself; or over some Saffron rice; for a heart warming lunch or supper.
-
9Enjoy!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for My Beef Stew; Make it Your Own!!:
ADVERTISEMENT