As I mentioned yesterday, it’s finally turning (and staying) cooler around here. While I love soups and stews, I find them very hard to eat when it’s about 70° outside. Our Halloween night was pleasantly cool, so we decided to celebrate by eating a bowl of delicious beef stew.
Beef Stew – Makes 8-10 servings
1 tablespoon vegetable oil
2 pounds stew meat, cut into 1 inch pieces
1 large onion, chopped
3-4 garlic cloves, minced
1 pouch beef stew seasoning (such as McCormick’s)
4 cups beef broth, divided
1 cup water
4 Idaho baking potatoes, peeled and cubed
4 large carrots, peeled and cut into 1 inch pieces
3 stalks celery, cut into ½ inch pieces
Heat oil in large soup pot over medium high heat and begin browning the stew meat. When meat begins to brown, add in onions and sauté 5 minutes or until meat is browned and onions have softened. Drain fat from meat. Add in garlic and seasoning packet and cook 1-2 minutes. Add 2 cups of beef broth and 1 cup of water to pot. Bring the contents to a boil, reduce heat to low, and simmer at least 1 hour.
Add potatoes, carrots, celery, and remaining 2 cups beef broth and return to a boil. Lower heat to low and cook for 45 minutes or until vegetables are soft, but not falling apart. Serve hot with cornbread.