So whether or not you’re on the lookout for a fast weeknight dinner or one thing to heat you up after a protracted winter week, this old school beef stew is for you.
This Old Fashioned Beef Stew that’s a favourite winter meal. This hearty dish is simple, scrumptious, and cheap to make. Whereas there are lots of of variations of conventional beef stew, it’s laborious to enhance on this model’s savory and comforting goodness.
For even higher taste, make this dish the day earlier than you intend to serve it and reheat for a one-pot meal. For a feast, serve alongside crusty bread or rolls. Beef stew makes scrumptious leftovers, and you may double this recipe when you’ve got a large enough pot.
Components
2 tablespoons olive oil
2 kilos cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon floor black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup recent corn kernels
1 cup recent inexperienced beans, reduce into 1 inch items
1 cup chopped turnip (non-obligatory)
2 cups chopped recent tomatoes (non-obligatory)
How To Make Old Fashioned Beef Stew
Warmth oil in massive pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Warmth to boiling; cut back warmth, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, inexperienced beans, and simmer for half-hour longer