Basic Beef Stew
I typically make a full 12Qt pot of stew, if making a smaller batch, you may want to use the lesser quantities.
Stew is without boundaries though, so don’t be afraid to experiment!
1-4lbs Cubed Beef
(I usually buy the pre-cubed packs, but any cut from the front shoulder or rear-end will work)
Olive Oil, just enough to coat the bottom of the pot
3 Medium or 2 Large Onions, chopped
2-4 Garlic Cloves, chopped
(you could use 2-3 teaspoons of minced instead)
16-32oz Beef or Vegetable Stock
(I prefer unsalted or low-sodium)
2-4 Jars of Beef Gravy
(I’ve never been able to get the right consistency with homemade gravy, the jarred gravy creates the perfect thickness for me, but if you’re a gravy wizard, have at it!)
1 8oz Package of Mushrooms, sliced
(I usually use baby bellas or white)
3-6 Carrots, chopped
3-6 Celery Stalks, chopped
3-6 Large Potatoes or 5-10 Small, chopped
(I use red because they hold together better, but russet works too)
12-24oz Farfalle/Bow-tie Pasta or Egg Noodles
These are my non-negotiable base seasonings:
1-3 Bay Leaves
Salt & Pepper to taste
2-3tsp Ground Tumeric
1-3 Sprigs Fresh Thyme or 1-2tsp Ground
1-2tsp Garlic Powder
These are negotiable (I use a pinch or two of each if I have them):
Tarrgon
Sage
Paprika
Cumin
First, I coat the bottom of the pot with extra virgin olive oil, on medium-high heat.
Once you hear it sizzle, add the onion and garlic, and give it a stir to coat, then let it cook until the onions are translucent, 2-3 minutes
I like to salt & pepper the meat and give it a quick searing before adding the liquid, so I toss it in the pot a pound at a time, just enough to brown the edges, then combine it all, add the beef or vegetable stock, reduce to medium heat, cover, and let simmer for 10-15 minutes, depending on how much meat you’re using
When the meat is mostly brown, I add all other ingredients, with the exception of the noodles.
*I cook my noodles directly in the stew, toward the end, so I hold on to my gravy jars, and fill them a third of the way with water, cover and shake to incorporate any remaining gravy, and add mid-way through cooking. At this time I usually add a few additional pinches of salt, pepper, garlic powder, ground tumeric and ground cumin.
If you prefer them separate, cook according to the directions on their packaging.
Leave the stew on a medium-low heat for 2 hours, stirring occasionally, the cuts of meat I mentioned become more tender the longer they cook. If you’re pressed for time, increase to a medium-high heat and cook for an hour. You’re essentially looking for the vegetables to be tender.
Once the vegetables are tender, and the stew is at a steady boil, add the noodles. Make sure they are completely submerged in the liquid to cook, it should only take 10-20 minutes depending on the type of noodle. When the noodles are soft, your stew is complete!
Some Notes:
*Stew is a “kitchen-sink” type of meal, you can add almost anything you like. When I have them on hand, I like to add a chopped fennel bulb, and chopped kale or dandelion greens, with the ends cut off. Corn, peas, turnips, okra, the possibilities are endless!
*I only cook pasta or noodles in the stew itself, when I make it with rice or barley, I cook them separately…though this recipe is thick enough to enjoy without any of the above.
*We do usually make some biscuits or cornbread on the side.
