Simple Beef Stew
I am all about simple ingredients that pack in nutrients for my family. Enter… the soup or stew. Fall and winter are the best times to to add soups and stew to the menu. I try and add at least one soup or stew to the menu each week. I especially love to have them on Sundays. So I am hereby (maybe) starting a series called….. Sunday Soup. First up is this simple beef stew.
All About That Broth
Bone broths add extra nutrition to our diet. I know that bone broth was a big fad a year or two ago, and seemed to be a magic healing remedy to just about every ailment. I am not sure about every ailment, BUT Nourishing Traditions by Sally Fallon does talk about the ancestral evidence of health benefits that bone broth does provide. It helps with restoration of gut health, along with providing loads of nutrients to our diets. Because of these, I typically will make a giant batch of chicken bone broth for soups every two weeks or so. Also, I will save our beef bones and do a big batch of beef bone broth when I have enough saved up. It is so simple to make.
Simple Beef Bone Broth Directions
Since this recipe uses beef bone broth, I will just add how I quickly make it. I will just keep our leftover beef bones in the freezer until I need beef broth. Try and keep the marrow of the bone intact!
- When I’m ready for broth, I will then throw them in a big pot, cover with water, add salt, whatever spices sound good, maybe some veggie scraps if I have them handy. Very intuitive!
- Set the pot on medium heat and just let it simmer for a few hours.
- Once it has simmered and the water looks very broth-y, I will strain and use or let it cool to freeze. That’s it! You can actually use the bones for multiple batches of broth until the bones are soft. You willl just boil all the nutrients stored in them!
Key Ingredients for this Simple Beef Stew
Stew Meat: I used stew meat from a local farm from when bought half a cow, but you can also use leftover roast or cut up steak.
Flour: I use all-purpose, unbleached.
Garlic Powder: Not to be confused with garlic salt. You could also use minced garlic.
Onion Powder: You can also used an onion cut up. My people do not like the texture of diced onion.
Salt
Pepper
Olive Oil
Beef Bone Broth: Homemade or store-bought.
Worcestershire Sauce: Optional but gives it great flavor.
Potatoes: I like to use about 8 for an even heartier stew, but yo can use 6 as well.
Carrots: I used chopped mini carrots because I was out of large carrots.
Tomato Paste
Rosemary: Fresh or dried.
Cornstarch
Water
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How to Make this Simple Beef Stew
I have five growing children that are hungry. AT. ALL. TIMES. I am truly in the business of filling bellies all the time, and something like a hearty beef stew is the perfect thing for doing just that. Using simple ingredients and simple tools and methods is important to me. I do not mind a recipe that needs to simmer for awhile either, it actually might be preferred, because I can get it going earlier in the afternoon while the baby naps, and it will be ready by dinnertime.
See recipe card below for precise measurements and instructions.
Step 1. Have your beef bone broth made and ready to use. You can also use store-bought just fine for this recipe.
Step 2. Whisk flour, onion powder, garlic powder, salt, and pepper together and toss the thawed beef stew chunks in it.
Step 3. Heat olive oil in a large pot or dutch oven. Add the floured stew meat. Heat until the meat is browned, scrapping the bottom of the pot as you go.
Step 4. Peel and chop the potatoes and carrots while you are waiting for the meat to brown.
Step 5. Once the meat is browned, add the bone broth and worcestershire sauce to the meat, making sure to scrape and get all that floured meat goodness combined.
Step 6. Add in the potatoes, carrots, tomato paste, and dried rosemary. Cook this for an hour on medium, stirring every so often.
Step 7. After an hour, mix water and cornstarch in a small bowl to make a slurry. Add it to the stew until you reach your desired consistency.
Step 8. Season with salt and pepper. I love to serve with a side of cornbread.
Simple Beef Stew
Equipment
- 1 large pot
Ingredients
- 2 lbs stew meat
- 4 tbsp flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 5 cups beef bone broth
- 1 tbsp worcestershire sauce
- 8 medium potatoes peeled and chopped
- 3 carrots chopped
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Beef Bone Broth
- When I'm ready for broth, I will then throw them in a big pot, cover with water, add salt, whatever spices sound good, maybe some veggie scraps if I have them handy. Very intuitive!
- Set the pot on medium heat and just let it simmer for a few hours.
- Once it has simmered and the water looks very broth-y, I will strain and use or let it cool to freeze. (You can actually use the bones for multiple batches of broth until the bones are soft. You willl just boil all the nutrients stored in them!)
Stew Instructions
- Have your beef bone broth made and ready to use. You can also use store-bought just fine for this recipe.
- Whisk flour, onion powder, garlic powder, salt, and pepper together and toss the thawed beef stew chunks in it.
- Heat olive oil in a large pot or dutch oven. Add the floured stew meat. Heat until the meat is browned, scrapping the bottom of the pot as you go.
- Peel and chop the potatoes and carrots while you are waiting for the meat to brown.
- Once the meat is browned, add the bone broth and worcestershire sauce to the meat, making sure to scrape and get all that floured meat goodness combined.
- Add in the potatoes, carrots, tomato paste, and dried rosemary. Cook this for an hour on medium, stirring every so often.
- After an hour, mix water and cornstarch in a small bowl to make a slurry. Add it to the stew until you reach your desired consistency.
- Season with salt and pepper. I love to serve with a side of cornbread.
Notes
- You can also add celery or peas to add more vegetables.
- My dad always used leftover roast for stew, so that would work great too.
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