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Clean recipe · wildflourskitchen.com

Thick and Hearty Classic Beef Stew

Original recipe: wildflourskitchen.com

Yield:
8 servings
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Thick and Hearty Classic Beef Stew

Ingredients

  1. 2 1/2 lbs. chuck roast, trimmed of all fat and cut into LARGE bite-sized pieces, (arm or blade roast can also be used)
  2. 3 Tbl. flour
  3. 1 Tbl. paprika
  4. 2 tsp. regular salt
  5. 1 tsp. coarse ground black pepper
  6. 1 tsp. garlic powder
  7. 1/4 tsp. onion powder
  8. 1/8 tsp. cajun seasoning such as Slap Ya Mama
  9. 4 Tbl. (1/4 cup) butter flavored shortening (yes you need this much and I like Crisco’s)
  10. 2 onions, diced large
  11. 1 (14.5 oz.) can stewed tomatoes with the juice and coarse-crushed with your hands, (*I prefer Hunt’s)
  12. 1 large bay leaf or 2 small ones
  13. 2 (10 1/2 oz.) cans Campbell's beef consommé
  14. 2 tsp. coarse ground black pepper
  15. 2 tsp. worcestershire sauce
  16. 1 tsp. Better Than Bouillon Beef Base
  17. 1 tsp. tomato paste, (*can sub ketchup in a pinch)
  18. 1/2 tsp. dried thyme
  19. 1/2 tsp. garlic powder
  20. 1/4 tsp. cajun seasoning such as Slap Ya Mama
  21. 1 Tbl. butter
  22. 1/4 tsp. sugar, or to taste (*if carrots are bitter you may need 1/2 tsp.)
  23. 2 large ribs celery, thickly sliced
  24. 1 (8 oz.) bag sweet baby carrots, can sub "baby cut" or regular carrots (peeled), thickly sliced
  25. 4-5 medium-sized red or Yukon Gold potatoes (unpeeled), or russet potatoes (peeled) and cut into hearty bite-sized chunks (as many as you like*)
  26. 1 (7 oz.) can of white shoepeg corn (Green Giant sells it), drained, *can sub a tall can of green beans or small can of sweet peas if preferred over corn
  27. 2 - 3 Tbl. cornstarch mixed with equal parts (2 - 3 Tbl.) cold water*

Instructions

  1. Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
  2. In large mixing bowl, mix well the next 6 (dry) ingredients.
  3. Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
  4. In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.
  5. Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally.
  6. Add butter, sugar, carrots, potatoes and celery, recover, bring back to a low boil over medium-high, reduce heat to low, and simmer again (covered) for another 30 -35 minutes, or until veggies are tender. Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. *Stir once or twice during simmering to make sure nothing is sticking to the bottom.
  7. Stir in drained corn and heat through.
  8. Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Simmer 1-2 more minutes. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!
  9. *Don’t forget to remove the bay leaves before serving….or.... leave one in there and whoever gets it has to do the dishes!
  10. Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating.