Beef Stew is a favorite year around. We make it more times when the temperature drops. What makes it an easy dish is that we can use various cuts of beef as the stew meat. We save our Standing Rib trimmed tails, or use chuck steak or English Cut roast. All of these cuts have wonderful flavor and very tender when simmered. Our Prime Rib & Roast Beef Seasoning adds the right balance of spice flavors, which will make your guests ask for seconds. The mixed vegetables and potatoes create such a rich flavor, you have a garden of goodness in a bowl. You can also add extra vegetables of your choice.
1 ½ to 2 Lb Cubed Beef Stew Meat
Flour for Coating & thickening
¼ Cup Olive Oil
2 – 3 Tablespoon Sheffield’s Prime Rib & Roast Beef Seasoning
4 qts of water
3-4 Beef Bouillon Cubes
3 Carrots, cut into 1″ Slices
2 Stalks Celery Cut into 1″ Pieces
2 Medium Onions, Coarse Diced
1 or 2 Bay Leaves
3 Medium Potatoes, Diced into 1″ Pieces
1 Cup Frozen Corn
1 Cup Frozen Beans
1 Cup Frozen Lima Beans
1 Cup Frozen Peas
1 Tablespoon Kitchen Bouquet Seasoning
Coat the cubed stew meat in the flour. In a 6 qt or larger stock pot, add the olive oil over medium to medium-high heat. When it starts to shimmer, add the meat. Generously sprinkle the Prime Rib Seasoning over the meat. Brown the meat about 5-7 minutes or until browned all over, making sure it doesn’t burn. Adjust heat lower if needed.
Add the water, bouillon cubes, celery, carrots, onions and bay leaves. Scrape up any browned bits from the pot to capture all the good flavors. Bring to a boil then reduce to a simmer. Cook for 30 minutes.
Add the potatoes and cook for another 30 minutes. Add the corn, green beans, lima beans and peas. Simmer another 15 minutes.
When cooked, combine ¼ Cup Flour with 1 Cup of water in a gravy shaker. Mix well and slowly pour into the stew while stirring to prevent lumps. Add 1 Tablespoon Kitchen Bouquet Simmer another 5-10 minutes or until thickened a bit. Remove the bay leaves before serving. Serve immediately with your favorite bread.