Beef Stew

When Greg and I married, I depended heavily on McCormick’s Seasoning packets. That is the only way I made beef stew for YEARS! Then when we lived in Augusta, I found a beef stew recipe in a church cookbook. That recipe was a little different from the one it has become today. So over the years, I have changed that church cookbook recipe to become what we love today. I am not a beer drinker, but I love to cook with it. It lends a rich, earthy flavor to soups and stews, making them taste like they’ve been simmering for hours.

I use chuck roast in this stew. I cut it into approximately 2-inch cubes a day or two before preparing the stew. Put the beef into a large ziplock bag, place the bag in a large bowl, then let the meat stand in the refrigerator for at least 24 hours. When you are ready to prepare the stew, drain the meat and dry each piece using paper towels. I usually do this by lining a large sheet pan with paper towels, spreading the beef in a single layer, and then blotting it dry with additional paper towels. At this point, I remove the paper towels and sprinkle them with salt, pepper, and flour. Toss to coat on the pan. Then it’s time to start browning the beef.
This recipe makes a huge pot of stew. I make my stew in a 5-quart crock pot, which is almost full. Skim off as much fat as possible before serving.

Beef Stew

Course Soup
Author Amye Melton

Ingredients

  • 4 to 5 pound beef chuck roast cut into 2-inch pieces
  • vegetable oil
  • flour to coat beef
  • 6 medium carrots peeled and coarsely chopped
  • 4 medium potatoes peeled and quartered or cut smaller if using large potatoes
  • 1 large onion quartered
  • 1 pound mushrooms optional
  • 12 ounce dark beer
  • 32 ounces beef broth
  • 1 teaspoon paprika
  • 4 to 5 sprigs fresh thyme
  • dash hot sauce
  • salt and pepper to taste

Instructions

  • Heat oil in a large Dutch oven. Sprinkle beef cubes with salt and pepper, then coat with flour. Brown the beef in the Dutch oven. Work in batches and do not over crowd the pan. Add more oil when needed.
  • Remove the beef from the Dutch oven and place into a large crock pot.
  • Add the carrots, potatoes, onion, and mushrooms.
  • Add the beer, beef broth, paprika, hot sauce, thyme, salt, and pepper.
  • Cover and cook on high for 4 to 5 hours or low for 8 hours.
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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money