COMFORTING BEEF STEW...JUST LIKE GRANDMA USED TO MAKE

Comforting Beef Stew...just Like Grandma Used to Make image

Provided by Laura and Shawn

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

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2 lbs beef tip roast (cut into bite size cubes)
2 cups stewed tomatoes (16 oz.)
1/2 cup all-purpose flour
1/4 cup olive oil
3 1/2 cups beef broth (Swansons or any beef broth will do, 32 oz)
3 medium russet potatoes (peeled & diced)
3 medium red potatoes (peeled & diced)
1 medium yellow onion (finely chopped)
2 medium onions (diced)
1 large carrot (finely chopped)
2 large carrots (thickly sliced)
1/4 cup celery (finely chopped)
3 celery (thickly sliced)
2 cups baby portabella mushrooms (cubed) (optional)
1/2 cup frozen green pea (optional)
3 teaspoons garlic (minced)
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon kosher salt
1/2 teaspoon pepper
1 tablespoon fresh Italian parsley (finely chopped)

Steps:

Heat olive oil on medium low in Dutch oven or big soup pot.
Pour flour into plastic bag (1 gallon).
Place cubed meat inside & shake vigorously.
Swirl meat w/ wooden spoon to coat thoroughly.
Pour meat & finely chopped onion into Dutch oven.
Wait approximately 1.5 minutes then add 2 tsp of garlic,.
remaining flour, salt & pepper. Stir until browned.
(Be careful not to burn the garlic).
Add finely chopped carrots, finely chopped celery, diced onions & stir.
Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).