How to make beef stew?!

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First shake your beef chunks in a baggie with flour & pepper.
Brown briefly in hot oil, then transfer to large pot or slow-cooker.
Peel & cut potatoes into bite-size pieces, throw into pot.
Add sliced carrots, chopped onions, diced celery, etc.
Chicken broth will work if you don't have beef broth.
Add at least a cup of water, worcestershire to taste.
Cook for at least an hour on stove-top, or
5-7 hours in slow-cooker on Low, or
10-15 minutes in a pressure-cooker.
Add small vegetables in the last 10-15 minutes.

You don't have the best stuff for stew, but season some flour, even over season it since it will be the major flavor source in your stew.

Dredge the meat in teh flour and brwon in sillet with a little oil.

Place in a pot with some water ( I amso prefer to add a can of tomatoes), large chunks of the potatoes. It would be best if you had onions, carrots, and celery as that is the main stew veggies. But slow cook until everything is tender.

Add frozen or canned veggies right at the end.

The beef will make it's own gravy since you basically made a roux when you dged the meat then fried it.

Coat the beef with flour and brown in a tablespoon of oil. Then throw in the pot with all the cut up vegetables. Add 2 cups of water or wine and water. The beef and flour will make gravy. Yes, you can throw in a tablespoon of worchestershire.

If I were you, I would leave out the corn and string beans. If you have onions (pearl or regular, it doesn't matter which), those would be lovely, as would carrots. Some of the ingredients in this recipe, you didn't mention (beef stock, onions, butter), but I assume you have. If not, you might want to wait until you have them, because the stew will not be nearly as good.

Ingredients:
Stew meat
Salt, pepper to taste
1/2 stick butter (4 tablespoons)
4 tablespoons flour
4 cups beef broth or stock (or beef bouillon dissolved in 4 cups of water)
3 tablespoons tomato paste
2 cloves garlic, minced
2-3 potatoes, medium dice
2-3 carrots, medium dice
1 onion, medium dice
1 1/2 teaspoon Worcestershire sauce



1. Salt the beef (approximately 1 teaspoon of salt per pound of meat) and let sit for five minutes. Heat a large pot (in the 4 quart range) over medium heat while the beef is sitting. Then, brown the beef in a single layer (work in batches if you need to). It should take about 5 minutes per batch.

2. Remove the beef to a bowl, and let sit while you make the stew base. Drain any grease out of the pot, and add 4 tablespoons butter (1/2 stick). When the butter stops foaming and starts to smell nutty, add 4 tablespoons of sifted flour. Whisk thoroughly, and let cook until golden-brown.

3. Add 1/2 cup of beef broth (or beef bouillon dissolved in water), and whisk to combine. It will sizzle and steam. Add another 1/2 cup and stir until incorporated. Add one more 1/2 cup beef broth, and stir again. At this point, you can start adding the liquid more quickly. Altogether, you should add 4 cups. Add 3 tablespoons of tomato paste, and then taste. Add salt and/or pepper if you want.

4. Return the beef to the stew base, and add as many diced potatoes, carrots, garlic and onions as you would like. You can also add your peas if you want.

5. Reduce heat to medium-low, cover, and simmer for 3-4 hours. Add Worcestershire sauce, and then salt and pepper to taste.