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Easy Beef Stew

March 30, 2013

I have spent my entire Saturday cleaning. Yes, it was nice out today… but I can’t take all the pollen in the air. Plus, I have been out of town more than I have been in town for the past month or so and this place in desperate need of a cleaning. So from 10am- 6:30pm I cleaned. These kitchen counters are so clean you could eat directly off of them. Of course, since the place is so clean, that means there will be no cooking in it for a couple days so I can enjoy the nice clean look. Anyone else do that? Spend forever cleaning and then refuse to do anything in that room for a bit in fear of messing up all the work you put into it? So me. So, while I sit here eating the Firehouse sub I got for dinner, I thought I’d share a meal I made a couple weeks ago during a three day stretch were I was actually in town! It is my Mom’s recipe for beef stew and is pretty easy to make and usually makes enough for leftovers for the next few days. Enjoy!

stew-finished

Ready to eat!

Ingredients

  • 2lbs stewing beef
  • 3-5 potatoes- peeled and cut into quarters
  • 3-4 carrot sticks, sliced*
  • 3 celery sticks, sliced*
  • 1 onion (yellow or white), medium sized, sliced
  • 1 cup flour
  • 1 cup water
  • garlic powder (a healthy amount)
  • salt and pepper
  • 1 can beef broth
  • Vegetable oil
  • egg noodles

* I love carrots, so I always add more. I also don’t love celery, especially when it is cooked, so I do that bare minimum, you can add more if you like.

Steps

  1. Mix flour, salt, pepper, and garlic powder in  large plastic bag/ Ziploc bag. Add the beef and mix. Get all pieces of beef firmly covered. Set aside.
  2. Coating the Beef

    Coating the Beef

  3. Using a larger skill saute the sliced onion in vegetable oil.
  4. Once the onions are cooked, added pieces of beef in small batches and brown all sides over medium heat.
  5. In a large pot, mix broth and water together. Add contents from skillet. Cook on low for 45 minutes
  6. Add in vegetables.
  7. Sprinkle with more garlic powder, salt and pepper
  8. Stir often. Cooking for 45 minutes over low-medium heat.
  9. Cook egg noodles in separate pot according to directions.
  10. Serve stew over noodles.
Browning the Beef

Browning the Beef

Notes

Yes, I realize potatoes and pasta in once dish can be odd for some… but I love it. I usually serve this with yummy bread and salad. Sometimes I’ll do applesauce instead of salad… it just depends on my mood. Also, I usually keep some extra beef broth on hand in case the broth is looking a little too thick after adding the vegetables… it is up to the cook.

Cooking Away

Cooking Away

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