Mike's Old Time Beef Stew

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, mike's old time beef stew. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Old Time Beef Stew is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's Old Time Beef Stew is something which I’ve loved my entire life. They’re fine and they look wonderful.

Directions Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Add the potatoes and simmer until. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.

To get started with this recipe, we must first prepare a few ingredients. You can have mike's old time beef stew using 14 ingredients and 7 steps. Here is how you can achieve it.

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

Bring to a boil then reduce heat to a simmer. Note: Take care in choosing your beef. Often when you purchase "stew beef" in the grocery it is essentially trimmings from all cuts of beef. To make a good stew you need well marbled beef.

Instructions to make Mike's Old Time Beef Stew:
  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.

Often when you purchase "stew beef" in the grocery it is essentially trimmings from all cuts of beef. To make a good stew you need well marbled beef. The fat is a necessity to render the cooked beef tender. If you buy lean stew beef, your stew meat will be dry. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.

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