Southern Beef Stew

southern-beef-stew

When I was still living at home my mammaw would make a big pot of beef stew with a pan of cornbread. As the day went on family members would pile in and eat, this was typical in our house. This meal is a winter Southern comfort for sure and one that I have never even made. It seems like I just forgot about it, plus no one in my house cares for beef or Southern food. Last night when I was grocery shopping I saw a really nice pack of beef and thought about beef stew and from there went around gathering what I would need. I made it today and was surprised when everyone loved it.

You can find special beef stew meat at any grocer, but my advice is to stay away from it. They use a very tough part of beef for this and even though it does get softer while cooking it’s just not enough in my opinion. You want a quality beef that will end up being soft. No one wants to chew on a piece of meat forever. If you have fresh vegetables that’s great, but frozen is the next best thing and what I use. I served mine with white rice (these Saudis of mine have to always have it) and some crispy white bread I picked up at Paul.

beef-stew

1 tablespoon butter
2 pounds of beef, cubed
4 cups of water
1 beef bouillon cube
1 small white onion, diced
1 garlic clove, diced
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen green beans
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
3 tablespoons flour
Salt and pepper, to taste

1. In an 8-quart saucepan on medium heat, add butter and meat, brown sides. Add water and bring to a full boil, then reduce to low-medium and remove foam on top of the water. Add onions and garlic and allow to cook covered for one hour.

2. Add bouillon, potatoes, corn, peas, green beans, tomato paste, Worcestershire sauce, sugar, thyme, bay leaf and salt and pepper, carefully mix. Bring to a full boil, cover and allow to cook on low for 30 minutes.

3. In a small cup, add flour and about 1/4 cup of broth from the stew, mix well until no longer lumpy then add into stew, stir. Cover and cook an additional 10 minutes.

Yields: 4 servings

6 Comments

  • Estelle says:

    Asalamu alaikum wa ramatullahi wa barakatuh, we have the same stew in France <3

    I realize now that I didn't eat this (or beef meat) for many years. Basically, since I left France and my mom </3 I'm a flexitarian so I do not eat meat very often and with my Saudi husband it is more likely to be chicken or lamb when it does happen (which I do not mind) (well except when I read and see such a delicious recipe …)

    In France, we love it with mash potatoes and salad or french fries and salad. Potatoes in any form + salad lol

    Thanks for sharing,

    Wa salam

    • Noor says:

      Wa Alaykum Salam, wow it’s nice to meet someone else who likes stuff like this :) I actually had forgot about it as well, it’s funny how that happens. Up north in the states they also eat mashed potatoes with it and salad. I also, think it’s yummy.

  • Amira says:

    Noor, I do beef stew almost WEEKLY, with different veggies every time . Yesterday I made it with green beans :). I bet this stew brought good memories to you.

    • Noor says:

      Yes, it did! I wish my husband liked beef, but he will hardly eat it. I guess most Arabs prefer lamb, but I know it’s hard to get in the states.

  • Zelia says:

    I used to love at well and haven’t had it in ages! Maybe 6yrs!! My mom would make it with all fresh veggies but always used the Mcormick beef stew mix seasoning. Oh and I love beef!

    • Noor says:

      I have never had that seasoning, but I read that a lot of people use that. I like it anyway so I am cool lol. Girl, you know I love my steaks (as long as I am not the one cooking it lol). Steaks are never good unless you have a grill. I am shocked everyone actually enjoyed a meal that I love, thank God.

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