Homemade Stove top Beef stew | Made with seasoned beef, potatoes, carrots and peas

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Chop half of a yellow onion.

Rinse off celery, green bell pepper, fresh parsley, and carrots with cold water.

Chop two ribs of celery and half of a green bell pepper.

Cut three cloves of garlic in half and press them using a garlic press.

Chop fresh parsley until it resembles coarse crumbs.

Peel the entire russet potato with a potato peeler.

Cut the russet potato in half and then into quarter pieces.

Place potato cubes into a large bowl and fill with water until slightly above the cubes, adding one cap full of vinegar to prevent browning. Let soak for 10 minutes.

After 10 minutes, cover the bowl and drain the water.

Cut the carrots into medium-sized pieces.

Place the beef roast in a strainer and rinse off with cold water to remove blood or particles.

Trim excess fat from the bottom of the roast.

Cut the roast into one-inch thick slices, then into strips, and finally into medium-sized cubes.

In a large bowl, season the beef cubes with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Tony Chachere's seasoning, 2 teaspoons Chef Paul Prudhomme's seasoning, 1/2 teaspoon dried thyme, and 2 tablespoons liquid smoke. Coat the beef with the seasonings and cover the bowl to marinate for 4 hours or overnight.

In a medium bowl, add 4 cups of hot water and 3 teaspoons of Better than Bouillon beef base. Stir until dissolved.

Preheat a large saucepan over medium heat for 1-2 minutes, then add 1/3 cup vegetable or canola oil and heat for 30 seconds to 1 minute.

Add 1/3 cup all-purpose flour to the oil and stir continuously for 4-6 minutes until it reaches a brown color. Turn off the heat and let it cool for 15-20 minutes.

In a large 8-quart pot, heat for 1-2 minutes, then add 2 tablespoons of butter, 1 and 1/4 cups chopped yellow onion, 1 and 1/4 cups chopped celery, and 2/3 cup chopped green bell pepper. Stir and cover to sauté for 8-10 minutes, stirring occasionally.

After 8-10 minutes, add the pressed garlic and seasoned beef cubes to the pot.

Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon Tony Chachere's seasoning, 1/2 teaspoon Chef Paul Prudhomme's seasoning, 1/2 teaspoon dried thyme, 1/4 to 1/2 teaspoon cayenne pepper, and 3 tablespoons fresh parsley. Stir to combine.

Cover and let simmer for 10 minutes, stirring occasionally.

After 10 minutes, add 4 cups of beef stock and 4 bay leaves. Stir to combine.

Cover and let simmer for 1 hour, stirring occasionally.

After 1 hour, add potato cubes and chopped carrots. Stir to combine and cover.

Let simmer for 15 minutes, stirring occasionally.

After 15 minutes, add 1 cup of frozen green peas (thawed slightly). Stir to combine and cover.

Let simmer for 5 minutes, stirring occasionally.

After a total cooking time of 1 hour and 20 minutes, turn off the heat and let cool for 45 minutes to an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary