Saturday, April 6, 2013

Dad's Beef Stew

I know, its practically summer and is expected to be in the 70s this weekend. But I've been a little slow with updating and this was from a cold snap we just had! I swear!

But if you are looking for a hearty stew recipe, look no further! Here is my dad's famous beef stew recipe!!

Feel free to substitute varying amounts of the root veggies (carrots, potatoes, parsnips, etc) depending on what you enjoy eating. Since this will simmer for a while, it is okay to rough chop everything on the larger side since they will cook much longer.

This is a great meal because it is easy to make larger portions of without any added time. Chopping up the veggies can take a little longer but you can use pre cut veggies as well. Once everything is in the pot it is easy to leave and just let is simmer away for a couple hours.

Carrots, onions, celery

Potatoes, Parsnips, Turnips

Beef coated in flour

Onions and Celery

Floury and softened meat mix

Add root veg and some broth

Add more broth and cook until the stew is tender

Dad's Beef Stew
Makes approx 6 - 8 servings

2 lbs stew beef,  roast: top round or chuck), diced and trimmed into 1 x  1 inch pieces
3 Tablespoons oil
6 Tablespoons flour
1 Tablespoon salt
1 1/2 c onions, diced
4 cloves garlic, use the garlic press
1 1/2 teaspoon dried thyme
1 jar of tomato sauce
1 teaspoon Gravy master (its a small bottle with an orange cap)
A few dashes of Worcestershire sauce
14 oz of chicken broth
1 cups chopped celery
3 chopped/cubed potatoes
1 cups carrots - sliced
1 cups parsnips cubed --optional
1 cups turnip cubed --optional

Heat oil in large pot. Mix the salt with the flour, dip the beef into the flour mixture and then add into the hot pot. Brown the meat. The bottom of the pan might get caked with the flour.

Add onions, garlic, and thyme to the beef. Cook about 15 minutes until the onions are soft. Add in a couple cups of the chicken broth and stir. The flour will be thickening the broth. Add tomato sauce, gravy master, and Worcestershire sauce. Add in celery, potatoes, carrots, parsnips, and turnips to the stew. Stir around for a couple minutes.

Cover with the rest of the broth. Simmer stirring occasionally until the meat is tender and the veggies are soft. If the broth isn't thick enough add in a few tbsp of flour every 15 minutes until it reaches the consistency you want. If the broth is too thick add additional water or broth.


  1. Hey Kat, this is Karly and wow..your blog is wonderful! you really do have a lot here to look at! I have already picked out a few recipes that i will be this stew =) thanks for the link!

    1. Thanks Karly! Hope you enjoy the recipes!