Dellaina's Beef Stew

No precise amounts here. I put in what I have.

Put meat and onion in large bowl; sprinkle with flour and toss to coat. Oil bottom of stock pot and bring up to medium high heat.

Brown meat and onion in batches - not too much or it won't brown, it'll steam - and remove to a bowl (or slow cooker, if you're doing that instead of stovetop). Deglaze bottom of pan with a little beef stock after each batch; pour that liquid into the bowl with browned meat and onions. Continue until all the meat and onions are done.

Stovetop preparation: Return meat, onions and all liquids to the stock pot. Add all your vegetables to the pot, then cover with beef stock. Lid on and bring to a boil. Turn heat down to low and simmer 2 hours.

Slow Cooker preparation: After all meat and onions are done, add vegetables and enough stock to completely cover. Cover and cook on low all day.

Submitted By: Dellaina

The vegetable prep and browning in batches takes some time, so plan ahead. It's labor-heavy, but it's worth it. Have a nice glass of merlot while you're browning! Sometimes I'll deglaze with a good red wine instead of stock.

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