Looking for a hearty comfort dish on a cold winter day. This is the dish that actually gets better the next day. Very simple to make, but if you want the chunks of beef to be so fork tender that it shreds then you’ll want to cook this on simmer for several hours before adding your vegetables Goes great with a crusty loaf of french bread, Texas toast, cornbread, biscuits and even warm tortillas.
I always make a huge batch as I have a house of six, so it shouldn’t be difficult to adjust, or freeze half for another night when you are too exhausted to cook.
4 lbs of chuck or round beef cut into bite size pieces
1 1/2 lbs celery, cut into 1/4 slices
1 1/2 lbs carrots, cut into 1/4 slices
3 lbs russet potatoes, washed skins peeled then cut in half, when wedges to 1/2 inch pieces
1 medium onion, chopped into 1/2 inch pieces
1/2 tsp dried rosemary
1 bay leaf
32 oz low sodium beef broth
32 oz water
For the beef
3/4 c all purpose flour
1 1/2 tsp salt
3/4 tsp pepper
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp smoked paprika
This is more of a preference but I cut off any excess fat and trim meat into bite size pieces. Once all meat is cut leave in a large bowl and gather the flour mixture in a separate bowl. Then add flour and all its spices to bowl of cut up beef. Make sure all pieces have flour on them.
Using a large skillet heat on high with about 2-3 Tbsp olive oil. Once oil is hot add beef in batches and cook, stirring occasionally to give beef an even crust on all sides.
In a large stock pot pour all the beef broth and water, cover and bring to a boil on medium heat.
As batches of beef are completed add to the large stock pot.Once all beef has been added to stock pot,make sure the beef is completely covered in liquid.
Next add bay leaf and dried thyme, cover and lower heat to a simmer and continue to cook anywhere from 2-3 hours depending on stove, altitude, etc. Just stir every 20-30 min or so after the first hour.
It’s important when you stir that you also taste a piece of meat it shouldn’t be chewy or tough. Once the meat gets to where you can cut half way through with a fork, it is almost done.
Next add carrots and celery and cook for about 10-15 min. Add potatoes and onion cook till a knife goes through the potato with ease.