Is Beef Stew Suppose to Be Thick or Thin

Here comes soup weather!!! Bundle upwards on the couch in soft comfy apparel, fuzzy thick socks, a favorite blanket from the chest, and grab a great big spoon!!!

Because I'm going to exist adding some classics too as new ones to my collection of soup recipes for you this season, and I'm starting off with the REAL DEAL, skillful old-fashioned, beef stew!

NO frills, NO fru-fru stuff in it. Just a damn good bowl of beefiness stew to warm you up! Archetype-style, thick and hearty, merely like Grandma made!

Chock FULL of veggies, this stew is loaded with protein, nutrients and vitamins our bodies demand this time of yr to assistance fight off colds and flu viruses!

Not to mention, information technology sure helps to warm your hands when you lot wrap them effectually that nice warm basin, too!!

But LOOK at that potful!! Stay away, far far abroad, from those cans…omg…and make a pot yourself homemade!

This may take an afternoon or morning, merely you'll become and then many rib-stickin', piping hot bowls from it, and you'll be rewarded for several days with hearty, heavenly goodness!!

We ever had beef stew with homemade biscuits or evidently ol' bread and butter. It's the perfect manner to swipe the bowl clean of all of that thick, rich broth non leaving a drop behind!

But if you want to get all fancy, some slices of warm, french bread or bakery/restaraunt-way crusty rolls are also terrific!!

So get out a pot, and beginning filling it with something that's going to stick to your ribs, provide your body with the fuel and influenza fighting power that it needs right at present, and warm y'all upwardly from head to toe!

Those beginning cold icy breezes and freezing temps are hard to get used to! And a dainty thick stew is one way to keep warm! 😉 🙂

I promise this gives you something nice and reliable to brand and count on for years to come. It's nothing fancy-pants, simply always a wonderful welcome to chilly autumn days and freezing cold nights!

Make a pot today, and provide yourself and family with this wholesome, homemade Thick and Hearty Classic Beefiness Stew!

*If you'd like to go one-time-school, why not whip upwards a batch of my bootleg Mile-Loftier No-Fail Sour Cream Biscuits to go with!

You might also savor my copycat Buttery Cheddar & Herb Drop Biscuits!

Accept a wonderful mean solar day, and relish!!

*Delight annotation that the recipe should read to add the adjacent 7 ingredients, non 6. And the cajun seasoning is to be added twice. (*I cannot edit the recipe bill of fare at this fourth dimension, simply will as soon as possible after doing a full update on my blog. Thank yous for understanding!)

Ingredients

• ii one/2 lbs. chuck roast, trimmed of all fatty and cut into Large bite-sized pieces, (arm or blade roast can likewise be used)
• three Tbl. flour
• 1 Tbl. paprika
• ii tsp. regular salt
• 1 tsp. coarse ground black pepper
• 1 tsp. garlic powder
• ane/4 tsp. onion powder
• 1/viii tsp. cajun seasoning such as Slap Ya Mama
• 4 Tbl. (one/iv cup) butter flavored shortening (yes you need this much and I similar Crisco'southward)
• 2 onions, diced large
• one (14.v oz.) tin can stewed tomatoes with the juice and coarse-crushed with your easily, (*I prefer Hunt's)
• 1 big bay leaf or 2 small ones
• two (10 1/2 oz.) cans Campbell'due south beef consommé
• 2 tsp. coarse basis blackness pepper
• 2 tsp. worcestershire sauce
• 1 tsp. Better Than Burgoo Beefiness Base
• 1 tsp. tomato paste, (*can sub ketchup in a pinch)
• 1/2 tsp. dried thyme
• one/2 tsp. garlic powder
• 1/iv tsp. cajun seasoning such every bit Slap Ya Mama
• i Tbl. butter
• 1/4 tsp. sugar, or to taste (*if carrots are bitter yous may need 1/2 tsp.)
• 2 large ribs celery, thickly sliced
• 1 (8 oz.) bag sweet baby carrots, can sub "baby cutting" or regular carrots (peeled), thickly sliced
• 4-5 medium-sized red or Yukon Gold potatoes (unpeeled), or russet potatoes (peeled) and cutting into hearty bite-sized chunks (as many as you like*)
• 1 (7 oz.) can of white shoepeg corn (Green Giant sells it), drained, *can sub a alpine can of green beans or small can of sweet peas if preferred over corn
• 2 - 3 Tbl. cornstarch mixed with equal parts (2 - 3 Tbl.) cold water*

Instructions

Cut upwardly beef into large, double seize with teeth-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.

In large mixing bowl, mix well the next 6 (dry) ingredients.

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 non work well. A basin and big spoon works perfectly.) Set bated.

In big heavy-bottomed, non-stick stock pot that has a chapeau, add shortening and melt over medium-high oestrus. Swirl around pan and add meat all at one time. Permit sit down a minute before trying to stir. Then stir now and and then to brownish pieces on all sides.

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 merely occasionally.

Add together butter, sugar, carrots, potatoes and celery, recover, bring back to a depression boil over medium-high, reduce heat to low, and simmer over again (covered) for another 30 -35 minutes, or until veggies are tender. Fourth dimension volition depend on how mesomorphic y'all cutting your veggies, so you may want to check yours afterward 25 minutes for tenderness. *Stir once or twice during simmering to make certain nothing is sticking to the bottom.

Stir in drained corn and heat through.

Remove hat 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 breadstuff, and hot sauce on the side for those who like to spike information technology hot!

*Don't forget to remove the bay leaves earlier serving….or.... leave one in there and whoever gets information technology has to do the dishes!

Leftover stew will very thick after chilling, do not add any liquid! Stew will thin dorsum out subsequently reheating.

Notes

*When calculation the celery, carrots and potatoes, I always add together the potatoes last, cutting one at a fourth dimension, and adding what will fit.
**I prefer a cornstarch slurry of simply ii Tbl. cornstarch mixed well with 2 Tbl. cold water for thickening. My hubby prefers information technology super thick, and likes the full 3 each. So start with two each, stir information technology in, and then you lot tin always add more if you like.

 

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Source: https://wildflourskitchen.com/2016/11/03/thick-hearty-classic-beef-stew/

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