Beef Stew Recipe Recipe
A quick and delicious recipe for stew made with steak, from Trevy Thomas.
Beef Stew. Photo: T. ThomasI had a pound of steak in the refrigerator, and needed to make something that could hang out overnight, quickly reheat the next day, and still be really delicious. This steak recipe exceeded my expectations. It has been proclaimed “The Best Stew Ever.” It would also be a perfect thing to keep simmering on the stove while passing out Halloween treats to visiting trick-or-treaters. The way your kitchen will smell, they might want something more than candy.
Steak Stew Recipe
- 1 pound steak (or stew beef), cubed into 1” pieces
- 1/2 cup all-purpose flour
- Salt, pepper & cayenne
- 1 tablespoon oil
- 1 cup water (or wine)
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 green or red pepper, chopped
- 1 tomato, chopped & salted, with juice
- 1” piece ginger, grated
- 3/4 cup baby Portobello mushrooms, chopped
- 4-5 small fingerling potatoes, cubed
- 4 cups water
- 2 bouillon cubes (vegan are good)
- 1 splash each: Worcestershire, soy & balsamic vinegar
- 2 sprigs fresh thyme
- 1/2 cup broccoli florets
Directions:
Toss steak cubes in flour that has been seasoned with a generous dose of salt, pepper and cayenne.
Heat oil in a stockpot until shimmering, then add beef. Brown well on both sides. Remove beef from pot and let drain on a paper towel-lined plate.
Add 1 cup water (or wine, or a mixture of both) to hot stockpot and scrape up browned bits from bottom.
Add onion, garlic and peppers and cook for a few minutes.
Add tomato with its juice, ginger, mushrooms and potatoes. Stir to combine.
Add water and bouillon cubes. Stir. Bring to boil.
Add Worcestershire, soy & balsamic vinegar. Reduce heat to low.
Return beef to pot and simmer one-half hour.
Stir in broccoli and thyme during last ten minutes. Serve with good bread.