A Taste Of Home Beef Stew

I finally got my mother's stew recipe to taste awesome. It is not just like she made it, but it has the spirit. This is the ultimate winter comfort food. All measurements are approximate, of course, as is # of servings. I use a slow cooker that has a removable sleeve that lets me brown things on the stove. If you use a different kind of slow cooker, brown the meat first in a skillet. You can also use a heavy cast iron dutch oven.

Yield: 6 servings
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Ingredients

  • 1 tablespoon(s) canola oil
  • 1 pound(s) beef stew meat
  • 1 can(s) Campbell's Beef broth (must be condensed)
  • 2 tablespoon(s) tomato paste
  • 1 pound(s) carrots split and cut into 2 inch pieces
  • 1 medium onions peeled and halved crosswise
  • 5 stalks celery chopped
  • 1 large red skinned potato scrubbed and cut into 1.5 inch cubes
  • 1 large turnip peeled and cut into 1.5 inch cubes
  • 1 bay leaf
  • 0.5 teaspoon(s) dried rosemary
  • 0.5 teaspoon(s) dried thyme
  • 0.5 teaspoon(s) freshly ground pepper
  • 1/3 cup(s) quick cook barley
  • 1/2 tablespoon(s) flour

Preparation

  1. Heat oil over medium high heat. Quickly sear the meat. Turn heat to low or transfer to slow cooker. Pour in the beef broth, add the tomato paste, and stir. Add the carrots, onions, celery, potato, and turnip. If there doesn't seem to be enough liquid, add up to 1/2 can of water. Add rosemary, thyme, and pepper; stir to mix; cover and let cook on low 7 or 8 hours, or on high for about 5 hours. 1/2 hour before serving, turn up heat so that the liquid is visibly simmering. Add barley and stir. Mix flour with About 1/4 cup water, and add, stirring constantly until it is bubbly.

  2. Serve with a nice crusty bread or dinner rolls to scoop up all the little stuff and sop up the broth!
March 2013

This recipe is a personal recipe added by LzbthHllr and has not been tested or endorsed by MyRecipes.

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