Beef Stew

March 5, 2012 • Alaska from Scratch, Autumn, Beef & Pork, Main Dishes, Recipes, Seasons, Soups, Winter

Weather: 9 degrees – a stunning, crisp day
What I’m listening to:
snow-removal going on in my driveway…. rumble, scrape, rumble, scrape

I received an heirloom recipe collection from a family member 12 year ago. The book has food splatter and wear and tear and is an ever-present resource in my kitchen. It is truly a treasure. I hope to carry on this tradition when my kids grow up.

When I was young, I never thought I liked stew much. That was, until I grew up and tried this recipe. This stew is cooked low and slow in the oven for 4 hours, producing tender beef and wonderful, hearty flavors. It’s rustic and simple and gratifying – the way meat and potatoes ought to be. Just look at that steam wafting up from that bowl (top photo)…

Beef Stew

Yields: 4-6 servings

  • 2lbs beef stew cuts
  • 1 medium onion, roughly chopped in large, rustic bites
  • 4 carrots, peeled and chopped in large, rustic bites
  • 4 red potatoes, chopped in large, rustic bites
  • 2 beef bullion cubes
  • 1t salt
  • 1/2t pepper
  • 1/2t rosemary (optional)
  • 1T sugar
  • 2T tapioca
  • 1 (14oz) can tomato sauce
  • 14oz of water (fill empty tomato sauce can with water)

Preheat oven to 250. Place stew meat in the bottom of a 13x9 baking dish. Distribute onion, potatoes, and carrots over beef.

In a bowl, mix together seasonings, sugar, tapioca, tomato sauce, and water. Pour over top of meat and vegetables.

Cover pan tightly with foil and bake for 4 hours.

  • Cook time: 4 hours