There are times when you just want a big bowl of beef stew. I recently discovered Pioneer Woman’s Sunday Night Stew. Delicious. I actually did make this on a Sunday. But I had to adapt it to my tastes. If you like turnips and onions, check out the original recipe! I go with carrots and green beans for my version.
I think the broth is truly what makes this recipe great. The mixture of beef stock (which I’d never used before), tomato paste and Worcestershire make it so delectable.
I actually made a double batch of this last time which is when I took the photo. It took two stock pots.
Ingredients:
1.5-2 lbs. of stew meat
32 oz. or 4 cups of beef broth, I would say have 1-2 cups extra depending on how thick or thin you like a stew
Olive oil
1 tablespoon of butter
A couple tablespoons of minced garlic
4-6 oz of tomato paste (usually the cans have 6 oz. so you don’t want to waste)
Onion powder
Worcestershire, probably 2 tablespoons or more. It’s to taste.
1/2 teaspoon of sugar
Salt and pepper
Carrots
Green Beans
Start by heating about 3 tablespoons of olive oil in a pot with the tablespoon of butter. Let the butter melt.
Season up the beef with salt and pepper before sticking them in the pot.
Do one layer of beef in the pot at a time. Give each piece of meat its own space.
Brown the meat on all sides then pull it from the pot and put in a container off to the side. Do this with all the meat.
Add the garlic to the pan and brown slightly. Don’t let it burn.
Add in the beef broth and the tomato paste. Stir so the tomato paste melts into the sauce.
Add the meat, plus the drippings back into the pot.
Time for the Worcestershire. Again, the Worcestershire is to taste. I like a lot. Also, season with the salt, pepper, onion powder and add the sugar.
Bring the pot to a boil and then lower the heat. Let it stew for roughly an hour and a half with a lid. A lid is important.
In that time, prep your green beans and your carrots.
I actually use baby carrots for pretty much all my recipes. Why? They’re all roughly the same shape and size. So then you can cut them easily into smaller pieces. You also don’t have to peel baby carrots, so less time handling them.
Ok, so your hour and a half is up.
Add your carrots and green beans to the pot and stir. At this point, decide if there is enough broth in there for you. If it’s too thick, add more beef broth or even water.
Stew for at least another 30-40 minutes with the lid back on. You can test how soft the carrots are to see if the stew is done or not.
And there you have it! A beautiful stew with tender meat and it just fills you up. You can eat this by itself or it tastes good with mashed potatoes or rice. Yum! It freezes pretty good too. Either in tuperware or freezer bags.
Crafting and Cooking 