Stovetop Beef Stew
There are two things you absolutely cannot skimp on when making this delicious recipe. 1. garlic and onion 2. salt and pepper. We know that may actually be more like four things but since we make the rules around here – it is two things and that’s that.
Now if you would so kindly take a quick peak down at the cute little recipe box down yonder you will see that it says the total cooking time is 7 hours. Whoa whoa whoa. That’s like almost a full work day for you part timers. You guys know I would love to blame Joan for the typo but it is actually the truth. NOW WAIT! Give us a few seconds to explain…
The thing you guys should know by now is that I am not the kind of person to slave over a hot stove all day. Nope. Cooking is not my first love. Seven hours would probably even be a little extreme for Ms Fancy Pants Queen of la Kitchen (aka Joan). So the important number to note is that the actual hands on time for this recipe is honestly no more than 30 minutes total. Ah now that’s more like it.
It’s just one of those amazing recipes you can toss in a giant pan and let simmer all day long <literally all day long>! An occasional stir here and there is helpful, but for the most part you can let it do its thang without much supervision. I took a nice hour long nap while this was cooking Sunday afternoon. Yup it happened. Nothing like waking up to a fully cooked and delicious dinner.
This recipe is that awesome.
Beef Stew Recipe
It is perfect to make for family gatherings during the holidays. And best of all, this gives you the most perfect excuse to stay home in your hottest pair of sweatpants allllll Sunday long. Booyay!Print
An easy and hearty stew, pefecrt for a cold winter’s day.
- 2 pound beef roast cut into small chunks (about 2 inch pieces)
- 2 pound bag of baby carrots, diced
- 6 medium size potatoes, peeled and diced
- 2 small white onions, peeled and chopped
- 64oz canned tomato juice
- 2 tablespoons of garlic (fresh or frozen works!)
- Salt & Pepper
- Toss the beef in a skillet over medium-high heat with the chopped onion, garlic and salt and pepper
- Cook the beef for about 10 – 15 minutes or until the beef is browned and onions are soft
- Cover the mixture with water (about 6-8 cups), put the lid on whopper jawed, and let it simmer on low for 3 hours, adding water as needed
- After 3 hours, add the diced carrots and potatoes into the pan along with more salt and pepper
- Cover the mixture with water, put the lid on whopper jawed, and let simmer on low for 3 hours, adding water as needed
- For the last hour of cooking, add tomato juice in the pan instead of water and use a sturdy spoon to stir everything around