Autumn Beef Stew
Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.
Ingredients
- 12 small red potatoes, halved
- 1 pound carrots, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/3 cup butter
- 1 tablespoon all-purpose flour
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
Reviews
Good recipe I doubled the liquids because other wise it's not enough. I used beef broth instead of water makes it taste better
Delicious
As written, this recipe didn't turn out for me. There was hardly any liquid at all at an hour before it was due to be finished. I added some vegetable broth & a small can of v8 ( because that's what I had on hand & I feared I would dilute the flavor if I just added water). It still turned out good, but I'd be hesitant to make it again & just add more water.
We loved this hearty, delicious stew. Reminded me of my childhood - coming home to the scent of my mom's homemade stew on cold days. I agree with the post about using 2 cups of water, thanks for that tip.
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I make this recipe often when friends are coming over and I need an easy fuss-free dinner. I start it in the morning and go about my day and it's always great at dinner. Our friends love it because it is different than the tomato base recipe she uses, so even if they've recently eaten stew at their house, they don't mind eating it again at mine because it has great flavor, but is different enough from theirs. This is my "go-to" recipe for stew.
Very good but needs more liquid. Next time I would increase water to 2 cups and I would add 2-4 Tablespoons instant potatoes to make a gravy while it cooks.
The recipe was quite delicious. However, I wished it would have made a more gravy type sauce then it did.
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