Introducing a Family Favorite
Beef stew was always a staple in my house. It was the one meal I could get both girls and my husband to eat. This recipe though includes more than just your potatoes and carrots. While it might seem like a lot, it is still a super easy batch meal, meaning you can make a big batch and either share it with loved ones or freeze it for future consumption.
PREP
You are going to wanna get a 3 pound chuck roast. This way you can cube your own meat, but don’t be afraid to use the stew meat already cubed at the grocery store.
Next you wanna chop your onions, 2 medium ones. You don’t want super fine but you don’t want huge chunks either, This goes for all the veggies; potatoes, carrots, turnips, mushrooms, and celery.
INGREDIENTS
- Cooking Spray
- 3 lb. lean chuck roast, cut into 3/4-inch cubes, and patted dry
- 2 medium onions, chopped
- 2 medium stalks of celery, sliced
- 4 medium garlic cloves, finely chopped
- 5 1/2 cups beef broth, seperated
- 2 carrots, peeled and cut on an angle into 1-inch pieces
- 3 potatoes, peeled and diced into 1/2-inch cubes
- 6 thyme sprigs
- 3 bay leaves
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 4 medium turnips, peeled and cut into 1-inch pieces
- 1 lb. cremini mushrooms, halved
- 1/4 cup AP flour
- 1 1/2 tsp. Dijon mustard
DIRECTIONS
- Coat a 7- to 8-qt Dutch Oven or heavy pot with cooking spray and heat over medium-high. Working in 2 to 4 batches, add the beef, making sure not to crowd the pot, and cook, turning halfway through, until browned, about 6 minutes. Transfer the beef to a bowl.
- Coat the same pot with cooking spray again. Add the onion, celery, and garlic and cook, stirring often, until they begin to soften, about 2 minutes. Stir in 5 cups of beef broth, scraping the bottom of the pan to loosen any browned bits. Stir in the beef, carrots, potatoes, thyme, bay leaves, salt and pepper and bring to a boil over high heat. Reduce heat and cover and simmer, stirring occasionally, for 45 minutes.
- Stir in the turnips and mushrooms. Cover and simmer until the beef and vegetables are tender, about 35 to 45 minutes. In a small bowl, mix the flour and remaining beef broth together. Add the flour mixture and the Dijon Mustard to the stew and simmer until slightly thickened, about 2 minutes.