From my witchy kitchen to yours, a stew worth waiting for.
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Hi, darling,
I’ve been working on this one for a while now, tweaking and having some of my friends taste test for me. It has been a true labor of love and I promise not to get to crazy on the whole story behind it so I’ll keep it short and simple.
Essentially last fall, I ended up being unemployed for three months due to a lot of BS. Which meant that I was spending a lot of time at home and cooking for myself, and honestly, I’m still doing that even now to keep my spending now that I am in a job again. In those few months, I had the worst craving for beef stew but none of the recipes online that I could find seemed to be it aka the one that would alleviate this craving.
So to the experimenting I went and managed to come up with something pretty simple even if I personally take a day or two to make sure the meat is allowed to marinade for a minimum of twelve (12) hours. I did not include this in the actual prep time because to me that doesn’t count as prepping.
The way I’ve written this recipe for you all is based on using a 6 quart dutch oven or cast iron cauldron so all my measurements are based around that. You can cut down your ingredients or add more if you’re making in a bigger pot but this a great jumping off point for you. Just keep in mind Step 4 is 100% optional as I know not everyone likes thick stew, I just prefer it so if I decide to add rice at the bottom of my bowl when I go to eat it.
I hope you all enjoy!
Until our next cup of tea,
Trula Marie
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Beef Stew Recipe
Course: Lunch, DinnerDifficulty: Easy30
minutes1
hour30
minutesTender beef, rich broth, and a touch of kitchen magic — perfect for chilly nights.
Ingredients
- Marinade
Garlic Powder
Meat Tenderizer
Onion Powder
Worchestshire Sauce
- Stew
3lbs Beef Stew Meat
2 large cartons of Beef Stock
4 large Carrots diced to preference
1 whole Celery diced to preference
Kroger Beef Stew Packet
3-4 large Potatoes diced to preference
- Additional Items
Butter
Olive Oil
Flour
3 bowls of varying size (Veggie/Potato mix, Meat + Marinade, and Meat Resting Post Cooking)
Directions
- Take your beef stew tips and place in a large enough bowl to marinade it in. Once in the bowl, add the garlic powder, onion powder, and meat tenderizer to your personal preference before adding enough worchestershire sauce to the bowl. Let marinade for as long as you like, stirring the meat every so often so that it all gets an opportunity to soak in the sauce.
- Once the meat is marinaded to your satisfaction, let sit out to reach room temperature. After it has, you are good to go with beginning to cook the meat. Warm your dutch oven on the stove top then add Olive Oil and Butter (this is eyeballed for cooking necessity) to the bottom of the pan. Slowly brown the beef stew tips and remove from pan as they finish cooking.
- After you have cooked the meat, set it aside and let it rest. Take the marinade we have left over and add to the pot, gently whisking it with your preferred tool (as long as it is safe to use with what you’re cooking in).
- OPTIONAL STEP FOR THICK STEW: After adding the marinade, slowly add some beef stock before adding in the Kroger Beef Stew packet. Once that has been whisked in, slowly alternate beef stock and and flour as needed until you have a thick gravy like consistency at the bottom of the pan. Add flour until you have reached your preferred consistency of thickness.
- Add beef stock to your pan before adding in your veggie/potatoes mix. Let this cook for about 30 minutes so that the veggies and potatoes get to cook through. Once the potatoes and be poached with a fork, add in the cooked meat and let the stew go for another 30 minutes or so. Then you’re ready to serve!