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There is nothing better on a cold day than a nice soup or stew, or in my case always a soup because I can never get that nice gravy that a stew should have. As usual this stew ended up being more of a soup but as everyone in my family is used to this it was not a big deal.
I went looking for a new stew recipe and saw that this one was rated very high so we decided to gave it a try. After seeing how highly it was rated maybe I was expecting too much because we ended up being a little disappointed. It was good but it was just plain beef stew. Nothing overly good or spectacular about it.

INGREDIENTS

• 4 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 pounds beef chuck, cubed
• 12 small boiling onions
• 6 large potatoes, peeled and diced
• 6 carrots, sliced
• 3 stalks celery, sliced
• 3 (10.5 ounce) cans beef broth
• 3 tablespoons all-purpose flour
• 1 tablespoon cold water

DIRECTIONS

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

I found the recipe for Angels Old Fashioned Beef Stew here

Recipe Alterations

There were four things that I changed from the original recipe:

1. I cooked this in a slow cooker. I still browned the meat and onions in a pan but the threw it all into a slow cooker so I didn’t have to worry about it later.
2. I used chopped red onion because I have never had boiling onions in my house.
3. Only used one pound of meat as I thought that would be plenty.
4. I bought two tetra paks of the beef broth not cans. One
   TetraPak works out to about two cans so with what I put in it would have worked out to about four cans.

Family Taste Test

It definitely had a good flavor to it and my whole family enjoyed it. Two pounds of meat would not have been a bad thing as it is a very hardy stew (soup in my case). I liked the amount of vegetables in it, I had not seen a recipe that calls for six large potatoes before this one. No spoonful was just broth. As far as the thickness of the broth goes I did not even add the extra flour at the end. In all honesty I forgot about it but realistically it probably would not have made a difference for me anyways.

My Thoughts

I will make this again but won’t need the recipe as it is basically the same as any beef stew you would make. Not necessarily a bad thing, beef stew is beef stew and that is what I love about it. Very much a comforting and familiar food and throughout winter it will be made again and again in our house.

Filed under: Soup