Quick, think of a meal you ate all the time when you were a kid! Was it beef stew?
No? Well, it was for me. And now that I’m old enough to actually operate a kitchen, I got to see how it’s made. It’s surprisingly easy. Just imagine bite-sized pieces of steak soaked in broth with carrots, potatoes, and celery.
I can’t think of anything in the world more ordinary and satisfying.
Mom’s Beef Stew
Makes: 6-8 servings
1 pound beef flank, round or sirloin steak – cut into bite-sized pieces
1 onion, chopped
2 cups celery
1 tbsp garlic powder
6 cups water
3 tbsp instant beef bouillon
1 cup carrots, chopped
1 cup frozen green peas
4 potatoes, peeled and chopped
2 bay leaves
1 tbsp dried oregano leaves
1 tbsp dried chives
2 tbsp ground marjoram
1 tsp salt
½ cup flour
½ cup water
- In a large soup pot, bring 1/4 cup of water to boil.
- Add the onions, celery, and garlic powder. Sauté until soft.
- Add the steak and cook until browned.
- Pour in the rest of the water, bouillon, vegetables, and spices, and bring to a boil.
- Reduce heat to medium, and cook until the vegetables are soft.
- Combine the flour and ½ cup water in a small bowl or cup, making sure to get out any lumps. Stir a little of the stew broth into the flour mixture, then pour the flour mixture into the stew.
- Let simmer until the stew thickens.