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March 22nd, 2007

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11:01 pm - Beef Stew
The other day I made an old favourite, my mom's beef stew. We used to have this all the time with beef or lamb, and almost every potluck sunday my mom made it as well. I wasn't planning on getting this in pictures but I decided I should since it's one of the few "real" meals I make regularly.


2 lbs stewing beef or lamb
2 cups hot water
1tsp Worcestershire sauce
1 clove of garlic, crushed and minced
1 medium sliced onion
1 or 2 bay leaves
1 Tbs salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
a dash of allspice

4-6 carrots
4-5 potatoes (peeled or unpeeled does not matter)
2 onions

1/2 cup water

First things first, cut the meat into cubes and get put it on to brown. You don't need oil, there is enough fat in the meat. Also, any fat slices or gristle- leave them in. You can remove them later but they'll provide a lot of flavour to the stew.

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While your meat is browning, combine all the spices with the 2 cups hot water. I generally just throw all the spices into my pyrex and then add the water. Before you add the spices and water you may want to add the sliced onion and garlic, just to get them a head start on softening up.

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Add the spice mix to the meat, and bring the heat down immediately. Make sure everything is mixed well, and then simmer on a low heat for an hour at the least, increasing time for tougher meat. Make sure your pot is covered during this time.

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While your meat is stewing away, cut up up the potatoes and carrots. I used new potatoes here, and they were really good. I think I had about 2 pounds of potatoes and 3 large carrots- slightly less than what the recipe calls for. You can use good judgement though- increasing the serving size by adding more won't do too much harm to the flavours- just make sure that if you double it you add at least 50% more spice.

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Also a quick note to make at this point- My mom made this recipe with both lamb and beef with only one difference. If you make lamb stew, throw in a bag of frozen peas! Once you've thrown in your veg and potatoes, though, cover your pot again and let it cook on medium heat for about 30-40 minutes, or until the potatoes are just starting to break up on the edges.

Mix some flour (about 2 tablespoons or so) with 1/2 cup water and stir well until the lumps are gone. Once the potatoes are cooked, add this to the stew and let it simmer uncovered for 5 minutes or until the gravy has thickened. While you're waiting this is a good point to remove those bay leaves and chunks of gristle lest you choke a family member!

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So that's it, one of my real Homesick Susan meals. I like to over-season my serving with fresh ground black pepper and garlic salt... but that's just me. ;)

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Current Mood: tiredtired

(2 comments | Leave a comment)


[User Picture]
Date:March 24th, 2007 09:01 pm (UTC)
mmmmmmmmm way to go susan! isnt it fun to take pictures of food! hee hee!

that looks so good i'll be trying it soon! perhaps my next rainy day!
[User Picture]
Date:March 25th, 2007 12:05 am (UTC)
I'm glad you liked it- I was hoping you would!

I like taking pictures I just usually cook fairly boring things!

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