Hearty, Stick To Your Bones Beef Stew

Hi Everyone!

With the cold weather quickly approaching, there is nothing better than Hearty, Stick to your bones, Beef Stew.  There are a few basic items that everyone puts into there stew like potatoes and carrots, but other than that, there are no rules.  You can add whatever ingredients that melts your cheese.  This is one of the best dishes to make on a Sunday and have leftovers during the week.  So here's how I do it.

I use the following ingredients:

* Beef Cubes
* Beef Broth
* Potatoes
* Carrots
* Corn
* Mushrooms
* Onions
* Celery
* Stewed Tomatoes
* Spinach
* Flour
* Olive Oil
* Soy Sauce

Wash and season your beef cubes.  I season my meat with McCormick's Montreal Steak Seasoning, Morton's Nature's Seasoning and meat tenderizer. Massage the seasoning into the meat. 

Sprinkle about 1/2 cup of flour onto the meat and continue massaging.


Pour about a 1/2 cup of olive oil into a large pot and heat.

Add the beef to the pot and brown.  Cover your pot as you're cooking the stew. 

Now add chopped celery and onions to pot and stir.

After the meat has browned, pour the beef broth into a large pot and bring to a boil.

Add in the potatoes and carrots and stir periodically for about 30-40 minutes. During this time, your meat is continuing to get tender.

While your pot is simmering, now is a good time to cut to stew tomatoes in half.

Now add the mushrooms, tomatoes, corn and spinach.  Continue to stir and simmer.

Once all of your ingredients are thoroughly cooked, you'll want to thicken your stock.

In a large measuring cup, add 1 cup of flour.  Mix with water until smooth.

Add to your put and continue to stir until smooth.  If you want your stock to be thicker, repeat the flour and water step.  You may want to add just a 1/2 cup of flour this time.

Add a few dashes of soy sauce and stir. 

Season to taste.

Allow to simmer so that all of those flavors can come together.

Serve over rice or mashed potatoes and enjoy!