Alice’s Beef Stew
Alice’s Beef Stew
 
Alice’s Beef Stew
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Ingredients
  • 1-3 lbs. good stew meat (sometimes I mix beef and pork cubes for added flavor)
  • 2 large onions, chopped
  • 1 large green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 T. minced garlic
  • 1 (10-oz.) can Ro-tel
  • 1 (14.5-oz.) can diced tomatoes
  • 1 lb. bag of baby carrots or cut up carrots
  • 1 lb. bag of small red or Yukon gold potatoes
  • 2 cans of white shoe peg corn
  • 1 (8-oz.) fresh sliced mushrooms
  • 3 beef bouillon cubes
  • 2 pkgs. of dry Beef Stew seasoning mix
  • Flour
  • Salt, red/black pepper
  • Water
  • 1 c. red wine, optional
  • Olive oil
  • Hot Rice or Egg Noodles
  • Chopped green onions

Instructions
  1. In large pot, pour enough olive oil to coat bottom of pot. Season meat and sprinkle with flour.
  2. Place in hot oil and brown. Sprinkle a little more flour after the first stirring of the meat.
  3. After browning meat, add onions, bell peppers, celery, garlic, Ro-tel, tomatoes and mushrooms.
  4. Saute for about 5-8 minutes until tender.
  5. Add the bouillon cubes, carrots, potatoes, corn and beef stew seasoning mix. Blend well.
  6. Add about 2 quarts of water, enough to cover everything about an inch or two above. You can add wine at this point if you like.
  7. Cover and let come to a boil. Then remove cover and let simmer for 1 hour or until tender and thickened. Add more water if necessary. Also taste for seasoning.
  8. Garnish with green onions, as you serve over hot rice or egg noodles.

Notes
*****This can all be done in a crock pot. The only extra step you must do before dumping in crock pot is to brown the meat. You can also add other veggies that you like. A nice presentation is to serve in a hollowed out bread bowl. Great comfort food. Serve with a great green salad or cole slaw and nice hot cornbread. Freezes well.

 

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