Today is the first day of fall, so it’s time to start cooking some fall favorites. With this Beef Stew Recipe, it pays to not be afraid to make semi homemade. If there is something that I can do to make my life easier and still taste delicious, I’ll do it. It’s funny to me how many people ask me for this recipe. So, here it is, not much to it, but if your beef stew ever tasted more like soup, try this recipe and you’ll be happy with the results.
Beef Stew
Serves | 12 |
Prep time | 15 minutes |
Cook time | 1 hour, 45 minutes |
Total time | 2 hours |
By author | Dish Ditty |
Sometimes it pays to not be afraid to make semi homemade with this Beef Stew Recipe. If there is something that I can do to make my life easier and still taste delicious, I’ll do it. Using McCormick’s Beef Stew seasoning makes a delicious base to my beef stew. There's nothing wrong with that, right?
Ingredients
- 3lb Beef (stew meat, cubed)
- 1 teaspoon Garlic Salt
- 2 teaspoons Course Ground Pepper
- 1/2 cup Flour
- 1/4 cup Olive Oil
- 1 cup Red Wine (table wine is fine)
- 8 cups Water
- 2 packets McCormick's Beef Stew Seasoning
- 1/4 cup Better than Bouillon Beef Base
- 5lb Potatoes (cut into cubes)
- 2 Large Yellow Onions (diced)
- 4 cups Carrots (cut into cubes)
- 2 cups Bell Peppers (mixed colors)
- Any other vegetables you wish to use
Note
The key to a delicious beef stew is the browning process. Without the flour on the beef and without the browning, the beef will be chewy and the stew will lack flavor.