Mom's Sunday Beef Stew

• Meat

  • 1 lbs Stew meat

• Produce

  • 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 3 Carrots, medium
  • 3 Celery stalks
  • 1/2 Onion, large
  • 1/2 tsp Oregano, dried
  • 2 lbs Red potatoes

• Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 12 cups Water, filtered

Found on bakingmischief.com

Description

Directions

• In a medium bowl, mix flour, 1 teaspoon of the salt and 1 teaspoon of the pepper together. Dredge stew meat in the flour, coating completely. Set flour aside.
• Heat oil over medium-high heat in a large pot or dutch oven. Add the meat and cook until just browned. If necessary, you can add a little more oil to the pot or a bit of water to keep the meat from burning.
• Once meat is browned, add 4 cups of water. In a large bowl or measuring cup, mix another four cups of water with 1/4 cup of the reserved flour mixture. Whisk until no lumps remain and then stir into your meat mixture.
• Bring to a boil and reduce temperature so your meat is cooking at a low boil.
• Set your timer for 80 minutes and walk away. Check on the stew every 20 minutes or so, giving it a stir to make sure nothing is sticking to the bottom and adding water when necessary. I usually add about 4 cups of water to the stew during this cooking period.
• Add your onion, celery, and carrots. Stir and check water level. Set the timer for 20 minutes. Walk away.
• Add potatoes, basil, oregano, whole bay leaf, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Check water level. I usually have to add a cup or more of water at this point. Set timer for 15 minutes.
• The stew is done when your potatoes are fork tender. Taste test and add more salt if necessary (a salty stew is a good stew). Remove bay leaf. Dish and allow to cool in bowls for at least 5 minutes (or on the stove for at least 15) before serving.
• Enjoy!

Nutrition