Homemade beef stew

[MrKhay]

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender.

FOR GRAVY: Skim most of fat from liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all purpose flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Add 1 cup fresh mushrooms to stew along with liquid and continue to cook until 3 minutes or until thickened. Serve in bowls.

[keith]

Great Dutch Oven recipe.

Any additions or alternatives you'd suggest trying for different tastes, food and/or seasoning-wise?

I love the carrots and potatoes in a good stew. How about celery? Tomatoes? Green peppers?

Curry Pepper or other seasoning?

I realize a lot of these might be individual tastes. I guess I'm looking for 'rules of thumb' that probably come mostly with years of experience.

I'm all for learning from other peoples' experience. Any suggestions on alternatives for this Dutch Oven dish?

Regards,
Keith

[dgridley]

Beef stew is one thing I love but have never had much luck with it.. I think it's important to use the right kind of potatoes for one as mine never turn out right.

[Sconnie42]

Sounds good. I make a pretty good beef stew but never tried worcestershire sauce--hmmm...might have to give it a try next time.


I use celery-both diced and full stalks with leaves. The full stalks are added with the water when cooking at lower temp, then removed before serving. Adds flavor.