We had like two days that felt like fall otherwise it is still summer over here. We are still wearing our summer clothes which is a good thing because Leo will wear out all his summer clothes. He grows so fast that I know he will not be able to fit in these clothes soon. Normally I would have made so many soups and stews by now but find we still need refreshing food to counter the heat. On days like today I just say whatever and make a stew.
Growing up we had a stew that we ate at home all the time. The meat is boiled then browned and tomatoes and onions are added. Most people then use a thickener like Royco or Maggi, my mom gets sick from it so we never used them. I first made a beef stew without boiling the meat first when I was in high school and it became my favourite way to do it. I can add as many vegetables as I like and make it into a one pot meal. Just cut some bread and dip in the sauce.
I love all the big chunks of vegetables and the meat is so tender. I used potatoes and carrots because it is what I had at home but you can add kale, mushrooms or peas.
It takes time to cook but it is so worth it. I made for six and was able to freeze what we did not eat which will save me time on another day.
Beef Stew
Ingredients
- 2 pounds chuck steak cut into 1-inch cubes
- salt and pepper to taste
- 1/3 cup all-purpose flour
- 3 tablespoons oil
- 1 chopped onion
- 2 cloves garlic minced
- 1 chopped tomato
- 4 cups beef broth
- 1/2 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 20 baby carrots
- 3 medium potatoes cubed
Instructions
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Pat the beef cubes dry with paper towels and season with salt and pepper. Sprinkle with the flour and toss to coat the beef.
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Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes and brown on all sides.
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Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute. Add the tomatoes along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
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Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
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Remove the bay leaves before serving.
