When the weather gets cold, or in my case cooler I always enjoy a bowl of my mother’s beef stew. The gravy is so rich and yummy. And of course, since it is my mother’s recipe it brings back sweet memories of my Mom in the kitchen making it.
And like all of the recipes, I share it is so easy to make. Other family recipes I have shared are my aunt’s Pot Roast Recipe and the 7 Layer Cookies I make every Christmas.
You can use the beef stew vegetables 0r fresh ones. I have used both. Let it simmer all day and serve the stew with fresh bread. You will have a comfort food dinner. And you know it always tastes better the next day.
So go ahead and make it today. And enjoy a bowl of my mother’s beef stew.
- 1/3 Cup Flour
- 1/8 Teaspoon Pepper
- 1/4 Teaspoon Celery Salt
- 1/4 Cup Oil
- 1 Jar Pearl Onions
- 1 Onion
- 1 Teaspoon Salt
- 1 Teaspoon Worcestershire Sauce
- 1 Pound Stew Beef Cut in cubes
- 1 Bay Leaf
- 2 Tablespoons Gravy Master
Put flour in small bowl, add pepper and celery salt. Mix well with a fork.
Heat oil in Dutch Oven.
Wash beef cubes. Dry in paper towels.
Roll meat in flour mixture. Brown all sides of meat. Remove when brown to a platter.
Chop medium onion, fine. Put in leftover oil and cook until transparent.
Add leftover flour.
Add 3 3/4 cups of boiling water to which 2 tablespoons of Gravy Master has been added. Stir constantly into flour.
Add 1 teaspoon of salt and 1 teaspoon of Worcestershire sauce to the gravy.
Return meat to Dutch Oven.
Cover and simmer 1 1/2 hour at lowest heat. Stir occasionally.
One hour before serving, add vegetables. Turn up the heat to boiling. Turn down the last half hour and add one jar of pearl onions, drained