Here comes soup weather!!! Bundle up on the couch in soft comfy clothes, fuzzy thick socks, a favorite blanket from the chest, and grab a great big spoon!!! Because I’m going to be adding some classics as well as new ones to my collection of soup recipes for you this season, and I’m starting off with the REAL DEAL, good old-fashioned, beef stew! NO frills, NO fru-fru stuff in it. Just a damn good bowl of beef stew to warm you up! Classic-style, thick and hearty, just like Grandma made!
Chock FULL of veggies, this stew is loaded with protein, nutrients and vitamins our bodies need this time of year to help fight off colds and flu viruses! Not to mention, it sure helps to warm your hands when you wrap them around that nice warm bowl, too!!
Just LOOK at that potful!! Stay away, far far away, from those cans…omg…and make a pot yourself homemade! This may take an afternoon or morning, but you’ll get so many nice piping hot bowls from it, and you’ll be rewarded for several days with hearty, heavenly goodness!!
We always had beef stew with homemade biscuits or plain ol’ bread and butter. It’s the perfect way to swipe the bowl clean of all of that thick, rich broth not leaving a drop behind! But if you want to get all fancy, some slices of warm, french bread or bakery/restaraunt-style crusty rolls are also terrific!!
So get out a pot, and start filling it with something that’s going to stick to your ribs, provide your body with the fuel and flu fighting power that it needs right now, and warm you up from head to toe! Those first cold icy breezes and freezing temps are hard to get used to! And a nice thick stew is one way to keep warm! 😉 🙂
I hope this gives you something nice and reliable to make and count on for years to come. It’s nothing fancy-pants, but always a wonderful welcome to chilly fall days and freezing cold nights! Make a pot today, and provide yourself and family with this wholesome, homemade Thick and Hearty Classic Beef Stew! Enjoy!
*If you’d like to go old-school, why not whip up a batch of my homemade Mile-High No-Fail Sour Cream Biscuits to go with!
- 2½ lbs. chuck roast, trimmed of all fat and cut into LARGE bite-sized pieces, (arm or blade roast can also be used)
- 3 Tbl. flour
- 1 Tbl. paprika
- 2 tsp. regular salt
- 1 tsp. coarse ground black pepper
- 1 tsp. garlic powder
- ¼ tsp. onion powder
- ⅛ tsp. cajun seasoning such as Slap Ya Mama
- 4 Tbl. (1/4 cup) butter flavored shortening (yes you need this much and I like Crisco’s)
- 2 onions, diced large
- 1 (14.5 oz.) can stewed tomatoes with the juice and coarse-crushed with your hands, (*I prefer Hunt’s)
- 1 large bay leaf or 2 small ones
- 2 (10½ oz.) cans Campbell's beef consommé
- 2 tsp. coarse ground black pepper
- 2 tsp. worcestershire sauce
- 1 tsp. Better Than Bouillon Beef Base
- 1 tsp. tomato paste, (*can sub ketchup in a pinch)
- ½ tsp. dried thyme
- ½ tsp. garlic powder
- ¼ tsp. cajun seasoning such as Slap Ya Mama
- 1 Tbl. butter
- ¼ tsp. sugar, or to taste (*if carrots are bitter you may need ½ tsp.)
- 2 large ribs celery, thickly sliced
- 1 (8 oz.) bag sweet baby carrots, can sub "baby cut" or regular carrots (peeled), thickly sliced
- 4-5 medium-sized red or Yukon Gold potatoes (unpeeled), or russet potatoes (peeled) and cut into hearty bite-sized chunks (as many as you like*)
- 1 (7 oz.) can of white shoepeg corn (Green Giant sells it), drained, *can sub a tall can of green beans or small can of sweet peas if preferred over corn
- 2 - 3 Tbl. cornstarch mixed with equal parts (2 - 3 Tbl.) cold water*
- Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
- In large mixing bowl, mix well the next 6 (dry) ingredients.
- Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
- In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.
- Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally.
- Add butter, sugar, carrots, potatoes and celery, recover, bring back to a low boil over medium-high, reduce heat to low, and simmer again (covered) for another 30 -35 minutes, or until veggies are tender. Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. *Stir once or twice during simmering to make sure nothing is sticking to the bottom.
- Stir in drained corn and heat through.
- Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Simmer 1-2 more minutes. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!
- *Don’t forget to remove the bay leaves before serving….or.... leave one in there and whoever gets it has to do the dishes!
- Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating.
**I prefer a cornstarch slurry of just 2 Tbl. cornstarch mixed well with 2 Tbl. cold water for thickening. My hubby prefers it super thick, and likes the full 3 each. So start with two each, stir it in, and then you can always add more if you like.