Angel's Old Fashioned Beef Stew Recipe
Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.
A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
Beef, carrots, potatoes, and celery are seasoned with rosemary and parsley in this simple stovetop beef stew recipe.
I added a can of diced tomatoes, rosemary and a bay leaf. I also added more salt. I browned the meat & onion and then put everything in a slow cooker. I put the carrots and potatoes in for the last 3 hours. The last half hour I added peas.
This is a very delicious and hearty recipe. It will definitely fill you up! I also took much of the advice of OLIVERCADO. You can find the review by searching under most helpful.
My husband said this is the best stew He's ever had. He doesn't say things like this often! I also used celery salt in place of the celery, used baby carrots, more potatoes. I didn't have enough beef broth so I added some water and did the "thickening" suggested 1/2 hour before done. Thank You Angel!
I thought that this recipe was delicious and so did my family. I did make a few adjustments though. I used my crockpot so I browned the meat in a skillet and when that was done I browned the onions and celery in the same skillet and scraped the pan real well to get all of the drippings. I let it cook all day on low THEN for the last half hour or so I turned it up to high and added the potatos and carrots so they wouldn't get too mushy.Also I seasoned the meat and veggies all separately while using low sodium broth. The taste was wonderful last night and I can't wait to taste it today at lunch!
Like many of the reviewers here, I followed OLIVERCADO's reccomendations (sort by most useful to see his review) and made some adjustments of my own to create this delicious stew. These are the changes I made: 1) From Olivercado: I increased the salt to 3 tsps, and reduced the pepper to 1/2 tsp. I added thyme and sage, but I used 1 tsp each of dried herbs instead of fresh (I omitted the Rosemary). I added 2 bay leaves, 2 TBS worchestershire sauce, and a can of tomatoes, although the ones I had on hand were diced and seasoned with garlic instead of crushed. 2) I cut up a cross rib roast for this dish and so I had about 2.5 lbs instead of 2. 3) I cooked this in the crock pot, having browned the meat and onion first. I cooked on high for 2 hours then reduced the heat to low for about 4 more hours. 4) Because I was using a slow cooker, I reduced the liquid. I added only a cup of beef broth, and a cup of chablis blanc. I usually use red wines or burgandy in beef dishes, but the chablis turned out well givin