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Beef Stew by Jax
Beef Stew
My husband likes this recipe. It’s perfect when you want something warm and meaty and will satisfy any carnivore. It also freezes pretty well.
2 lbs beef stew meat (cubed)
6 garlic cloves (minced)
2 tablespoons olive oil
3 32 oz boxes beef broth
1 bunch celery
1 yellow onion (chopped)
3 tablespoons flour
3 large carrots (peeled and cut into rounds) or 1 1lb bag baby carrots
3 or 4 red or Yukon potatoes
Cavender’s Greek Seasoning
Old Bay Seasoning
Italian Seasoning
cayenne pepper
paprika
cumin
fresh ground pepper
salt
1. Take a large soup pot or Dutch oven and brown the beef stew meat in the olive oil. Use a slotted spoon to lift out the beef and set aside.
2. Chop up the celery and the onion and mince the garlic cloves. Cook in the pot until the onions become translucent. Add in the flour and stir for 2 minutes. Add in the beef broth, the beef cubes, the carrots, and the potatoes.
3. Season with Cavender’s Greek Seasoning, Old Bay Seasoning, Italian Seasoning, cayenne pepper, chile powder, paprika, cumin. If you’re in doubt, use a few pinches of each. Cover the pot and let simmer on medium heat for approximately 1 hour. Stir every 20 minutes. Remember to always put the lid back on the pot.
4. As the beef stew is finishing, season with fresh ground pepper and salt to taste. Do not over salt.
5. Serve by itself or over rice or noodles.
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