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

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

My husband & I were feeling under the weather & longing for some comforting hot soup. I started craving my friend's grandmother's home made stew but couldn't get a hold of her, so I just threw together some ingredients that sounded good. My husband & I REALLY enjoyed it. I served it w/ hot home made bread. It truly satisfied our craving & did wonders for our cold.

Provided by Laura and Shawn

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

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).

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