Stew Beef Recipe

Tis’ the Season for Stew

This recipe uses one of my favorite beef cuts: stew beef. We just don’t talk about stew beef enough, in my humble opinion. Tender, flavorful, juicy… every bite of stew with these tasty beef chunks just makes life better. You won’t regret adding this to your family meal plan.

Ingredients:

Two 1lb packages SLF stew beef chunks

4 medium potatoes

One package frozen & sliced carrots

1/2 cup chopped mushrooms

1 cup corn (frozen)

1 yellow onion

2 cloves garlic

2 tsp tomato paste

1 tsp smoked paprika

1 box chicken broth

1/4 cup brown sugar

Salt & pepper

2 bay leafs

Instructions:

Thaw stew beef. Once thawed, melt 1 Tbls butter in a Dutch oven. Sear stew beef in the butter (does not have to be cooked through) and season with salt and pepper. Remove stew beef from Dutch oven. Melt more butter then sauté onion and garlic (4-5 min). Remove from pan and set aside. Cook carrots and corn with remaining butter until soft then add beef, onion, garlic, brown sugar, chicken broth + water (if needed to cover ingredients in liquid) and seasonings. Bring liquids to a soft boil, then reduce heat to medium low. Add bay leaves and cover Dutch oven. Simmer for 1 hour. 

After one hour, add chopped potatoes. Summer for 30 min. For the final 10 min, add mushrooms. 

Add salt and pepper (if needed) and stir. 

Serve hot! Try topping with shredded smoked Gouda cheese. Enjoy!