Friday, April 17, 2015

Feed Me Friday: Beef Stew

This post may contain affiliate links.

This stew is simple but when cooked correctly is amazing. It takes a long time for this to cook, so start it right after you eat lunch if you want it for dinner. 

Ingredients:
  • 1 pound stew meat
  • Oil or butter
  • 6 cups water
  • 1/2 a head of cabbage--chopped finely
  • Carrots as desired--chopped
  • Potatoes as desired--diced (I like to use Red or Yukon Gold)
  • Onion--diced
  • Salt and Pepper to taste
Method:
  1. Sprinkle meat with salt (I like to do Kosher salt for this).
  2. In a large pot for soup (I use this Tramontina Enameled Cast Iron Covered Round Dutch Oven), brown stew meat with oil/butter and the diced onion.
  3. Add a little of the water. Whisk the water as it boils to help deglaze the pan. 
  4. Add remaining water.
  5. Bring to a boil.
  6. Cover and simmer for about 2 hours. Stir every so often.
  7. Add cabbage, carrots, and potatoes. 
  8. Add pepper to taste. Add more salt if needed, to taste.
  9. Cover and simmer for at least 2 hours (yes, again). Stir every so often.
Serve with biscuits or rolls. 

Browning the meat

Adding cabbage, carrots, and potatoes


2 comments:

Stephanie Kirby said...

Looks good! Ever tried it in a crockpot?

I would need to be able to do it in the crockpot...

Valerie Plowman said...

I haven't but I am sure it would work fine. Just brown the meat, then add everything else and cook on low for 8-10 hours.

LinkWithin

Related Posts with Thumbnails