Easiest Way to Cook Tasty Mike's Old Time Beef Stew

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Mike's Old Time Beef Stew. Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape. Mike's Peppered Beef Stew is one of the most popular of current trending meals in the world.

Mike's Old Time Beef Stew Beef, onion, carrots, potatoes and red wine come together in cozy harmony. This old-time beef stew recipe from Paula Deen is a hearty meal for families. Ingredients include stew beef, red potatoes and carrots. You can have Mike's Old Time Beef Stew using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mike's Old Time Beef Stew

  1. You need of Old Time Beef Stew.
  2. It's 3 lb of Boneless Beef Chuck.
  3. You need 3 box of 32 oz Beef Broth.
  4. You need 3 dash of Worcestershire Sauce.
  5. It's 1 tbsp of Each: Garlic Powder - Dried Parsley.
  6. You need 1/2 tbsp of Each: Onion Powder - Italian Seasoning - Black Pepper.
  7. Prepare 1 large of Bay Leaf [optional].
  8. It's 2 tbsp of Cooking Oil.
  9. You need 1 large of White Onion [quartered].
  10. Prepare 3 large of Celery Stalks [1" chop].
  11. You need 3 large of Carrots [peeled - 1" chop].
  12. It's 4 large of Potatoes [washed - cut in large quarters].
  13. It's 1 can of 8 oz Stewed Tomatoes [optional].
  14. It's 2 tbsp of Corn Starch + 2 tablespoons Water Or Flour [to thicken].

Rating I like old fashioned beef stew with humble everyday ingredients. There are times that you just want nothing but plain old comfort food without sensationalizing your taste bud. Make this stew ahead of time because it gets even better next day. Here is how: Season your beef with salt and pepper.

Mike's Old Time Beef Stew step by step

  1. In a larger pot, place the cooking oil, beef roast, 2 boxes of beef broth and seasonings, in that order..
  2. Allow pot to simmer with lid on for 3 1/2 hours. Checking in it occasionally. By this time your beef broth will have reduced to 1/3 of what it was initially. You'll want this reduction to happen..
  3. With meat and broth still in pot, cut roast into larger, bite sized pieces. Your roast should be falling apart by now..
  4. Add your 3rd box of beef broth to the pot..
  5. Add all chopped vegetables to pot. Add water if you need more broth to cover your vegetables..
  6. Simmer 30 additional minutes stirring occasionally until vegetables are fully cooked. If you'd like your broth thicker, mix 2 tablespoons Corn Starch and 2 tablespoons water and pour it into your simmering pot. It will thicken as the broth bubbles. If you'd like it thicker, add 2 tablespoons more..
  7. Serve with fresh, warm bread for dipping on the side..

I took Paula Dean's recipe for Old-Time Beef Stew and adapted it a bit to my family's preferences. For example, I included potatoes and peas in my version.. I was intrigued by the addition of ground cloves in her recipe. In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown. Add carrots, potatoes and pearl oinoins on top of beef in dutch oven. Sprinkle with additional salt and pepper.