Okay – so the last few days have been deliciously sunny. Up until today. Overcast, cold and it looks like it might rain. Blah and bah humbug!  For some of you in the golden state it’s still raining and on a day like today, Savory Beef Stew is just what the doctor ordered. Meet your new cold weather friend. This is a real satisfying, comfort warm your belly stew. It’s easy to make and easy on the budget. And I like that.

I can always turn to this Savory Beef Stew for a delicious rib sticking meal. Plus, it’s real good.  It warms my soul when the sun isn’t out. And I like that too.

Savory Beef Stew is another great one pot meal & needs just a little time on the stove to develop it’s rich and hearty sauce. I’m gonna let you stew on that.

Ingredients: 6 cloves garlic, 1 medium yellow onion, 6 stalks celery, 6 stalks carrots, and 6 potatoes

2 1/2 pounds cubed beef stew meat, 32 oz container Beef Broth, 14.5 ounce can diced tomatoes with basil and oregano, 1-2 Tablespoons Italian Seasoning, 1 teaspoon Thyme, 1 Bay leaf, salt-n-pepper (mix 1 tsp salt and ½ tsp of the powdered pepper), 1 ½ cups flour (or enough to dredge the meat),  and 3-6 Tablespoons Olive Oil

Let’s prepare the veggies.

Dice the onion and mince the garlic. Set aside.

Cut the carrots and celery into large chunks.

Cut the potatoes into large chunks and cubes.
Don’t forget the parsley. Chop it up coarsely.  Set all the prepared veggies aside.

Now we are ready to get our stew started.

Dredge the stew meat in the flour, making sure that the meat is coated in the flour.

Coating the meat in the flour makes sure we get a nice thick stew sauce.

Heat 2-3 Tablespoons olive oil in a large stockpot, over med/high heat.

Brown the stew meat in batches, and remove from the pot after each batch. Cooking the stew meat in batches ensures that all the meat get’s nice and brown.

Big bunch o’ browned stew meat. Set the meat aside.

Add 2-3 more Tablespoons olive oil to the same pot and heat on medium scraping the bottom of the pan. All those drippings mean extra goodness and flavor.

Add the chopped onions, and salt and pepper. Cook until translucent

and then add the garlic. Cook and stir, scraping the bottom of the pot until both are golden brown.

Add the chopped celery and carrots. Toss and stir,

and then add the potatoes, making sure all the veggies are mixed and coated in olive oil.

Stir in the spices and browned meat.

Add the beef broth.

Cover and cook over medium heat for 20-30 minutes.

Give it a good stir now and then.

Cook until the potatoes are softened and the sauce is thickened.

Uncover and stir in the diced tomatoes and add a Bay leaf.

Cook uncovered for another 20 minutes over medium heat.

Add the chopped fresh parsley last.

A big pot of Savory Beef Stew.

Served with some Herbed Garlic Bread and lots of love.

Sometimes, I like to mash the potatoes a bit and add butter. Cause butter makes it better.

Other times I like it without. No butter required. I’m moody like that.

And am in the mood for Savory Beef Stew.

 Printable Recipe

Savory Beef Stew

6 cloves garlic, minced
1 medium yellow onion, diced
6 stalks celery, cut into chunks
6 carrots cut into chunks
6 potatoes cut into large cubes
Fresh parsley, coarsely chopped
2.5 pounds beef stew meat, cubed
1 32 oz container Beef Broth
1 14.5 ounce can diced tomatoes with basil and oregano
1-2 Tablespoons Italian Seasoning
1 teaspoon Thyme
1 Bay leaf
Salt-n-pepper, mix 1 tsp salt and ½ tsp of powdered pepper
1 ½ cups flour (or enough to dredge the meat)
3-6 Tablespoons Olive Oil

Dredge the stew meat in the flour, making sure that the meat is coated in the flour. Heat 2-3 Tablespoons olive oil in a large stockpot. Over med/high heat brown the stew meat in batches, and remove from pot. Add 2-3 more Tablespoons olive oil to the same pot and heat on medium scraping the bottom of the pot. Add the chopped onions, and salt and pepper. Cook until translucent and then add the garlic until both are golden brown. Add in the chopped celery and carrots and toss stir to coat and then add the potatoes, making sure all the veggies are mixed and coated in olive oil.
Stir in the spices and browned meat.  Add the beef broth. Cover and cook over medium heat for 20-30 minutes, until the potatoes are softened and the sauce is thickened. Uncover and stir in the diced tomatoes and add the Bay leaf. Cook uncovered for another 20 minutes over medium heat. Add the chopped fresh parsley last.  For a real treat serve with Herbed Garlic Bread.