Tuesday, June 24, 2014

Pantry Style Beef Stew

Bill doesn't care about cooking. However, as a single man, he did master a few recipes. Pantry Style Beef Stew is a combination of Bill's basic recipe for beef stew and my additions to that recipe.  

  • 2 lbs. boneless chuck roast, cut into 1-inch cubes
  • 3 Tbsp. all-purpose flour
  • 2 Tsp. canola oil
  • 3 cups hot water
  • 3 medium to large potatoes, peeled and diced into cubes
  • 1 large yellow onion, peeled and chopped roughly
  • 2 carrots, peeled and sliced thinly into rounds
  • 1 – 15 oz. package beef stew seasoning mix
  • 1/8 tsp. celery seed
  • Unseasoned meat tenderizer (optional)
I start with my beef cubes on a large cutting board.
  • Lightly sprinkle beef cubes with unseasoned meat tenderizer.
  • Mix beef cubes with your hands to distribute tenderizer.
  • Lightly sprinkle the beef cubes with unseasoned meat tenderizer again.
  • Sprinkle with the 3 Tbsp. of flour.
  • Mix with your hands until the meat is well coated with flour. Do not worry if a small amount of flour remains on the cutting board.
  • Heat canola oil in a Dutch oven, or 2-quart stockpot.
  • Add the beef cubes and brown on all sides.
  • Add the hot water , seasoning mix, and celery seed.
  • Stir well and bring the beef mixture to a boil.
  • Remove pan with the beef mixture from the heat and cover.
  • Place beef stew in the oven at 350 degrees.
  • Bake for 45 minutes.
  • Remove from the oven and stir well.
  • Add all of the vegetables.
  • Cover the pan.
  • Bake for an hour, stirring every 20-25 minutes to make sure nothing is sticking to the bottom of the pot.
  • Remove lid for the last 10 minutes of cooking.
Time to eat some pantry style beef stew!

Revised 12/28/2016