Beef Stew

18 Nov
Beef Stew

Beef Stew

Yesterday we were in the midst of a big storm. Rain, wind and some tornadoes….couldn’t be a better day to make a batch of comforting Beef Stew. Boy does this stuff make the house smell wonderful. I’m now calling this my Tornado Beef Stew.


  • 1 pound beef stewing meat (or you can cut any beef boneless chuck or round roast into 1-inch cubes)
  • 1/2 cup flour
  • 1/2 tsp Lawry’s Seasoned Salt
  • 1/4 tsp ground black pepper
  • 1 TB bacon grease (or you can use vegetable oil, but the bacon grease adds so much wonderful flavoring)
  • DSC_16852 1/2 cups chicken broth
  • 1 TB Worcestershire Sauce
  • 1/2 cup bourbon sauce (see my recipe)
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 large potatoes, cut in large cubes
  • 2 carrots, cut into about 1-inch pieces
  • DSC_16862 stalks celery, cut into about 1-inch pieces
  • 1 onion, cubed
  • 2 cloves garlic, minced
  • 1/2 cup cold water
  • 2 TB flour

Dry the meat pieces very well by smashing them between paper towels. In a bowl combine the 1/2 c flour, Lawry’s Seasoned Salt and black pepper. Dredge the beef pieces in this mixture until well coated. Heat a dutch oven over medium heat, then add the bacon grease to melt. Place the beef into the hot grease and cook until they are browned on all sides. Once the meat is completely brown add the chicken broth, Worcestershire Sauce, bourbon sauce, salt and white pepper. Using a whisk, scrap the bottom of the pot to deglaze it and release all that wonderful flavoring. Bring to a boil, reduce the heat to low, cover and continue to simmer for about 2 1/2 hours, until the beef is tender.

When the beef is tender add the potatoes, carrots, celery, onion and garlic. Raise the heat to medium and bring back to a boil, lower the heat once again to low, cover and simmer another hour or so until the vegetables are tender.

Mix the cold water and the 2 TB flour. I shake these 2 ingredients together in a jar. Bring the stew back to a boil, gradually stir this flour mixture in the stew. Stir constantly until you have reached the thickness you desire. Lower the heat until ready to serve.

DSC_1688 (2)DSC_1693 (2)DSC_1695 (2)



Posted by on November 18, 2013 in Beef, Casseroles, Soups and Stews


Tags: , , , , , , ,

4 responses to “Beef Stew

  1. Susan T's Kitchen

    November 18, 2013 at 8:42 PM

    I will have to make this into a vegetarian beefless beef stew!

    • flyfishbrat

      November 18, 2013 at 8:48 PM

      Oh my, it would work great by adding some turnips, navy beans and kale. Make sure you share your vegetarian stew recipe with me. I would so enjoy that.

      • Susan T's Kitchen

        November 18, 2013 at 9:29 PM

        I will! Here is what I would substitute…chicken broth with veggie broth, olive oil instead of bacon and mock beef tips founds in the veggie section for the beef. I would keep everything else the same!

        • flyfishbrat

          November 19, 2013 at 7:35 PM

          Sounds wonderful, I can’t wait to hear how it turns out.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: