Best Southern Stye Stew Beef Soup

A savory southern-mode beef stew, made from chunks of seasoned chuck roast, a mixture of beef stock and water, loads of herbs, potatoes, celery and carrots, rich and loaded with flavor.

Homemade Southern Beefiness Stew

Similar creamy butter beans, Homemade Southern Beef Stew is another one of those belly warmin', upkeep stretchin' meals that's pretty popular this time of year. The conditions this weekend was absolutely perfect for it too.

This is an sometime standby beefiness stew recipe that I've used since the tardily 70s and have made very few changes to the bones recipe since so. It'south a wonderfully savory stew, with loads of herbs (apply fresh if yous have them), rich and merely full of flavour.

Here's how to make information technology.

Estrus 1 tablespoon oil over medium loftier heat in a large Dutch oven or heavy bottomed soup pot. Cut the meat into chunks about ane-inch in size and pat dry well with paper towels. Whisk together flour, salt and pepper in a medium basin and toss the beef in batches, lightly coating with the flour mixture.

Shake off excess flour, add together to pot in batches and brown. Remove the meat and prepare aside; continue cooking the beef in batches until all of it is browned, adding more oil as needed. Take care not to overcrowd the pot or the meat volition steam more than sear, so better to brown the meat in batches.

Add sliced onion and celery to the pot drippings and cook until lightly caramelized. Add garlic and cook for another infinitesimal. Add a few tablespoons of the beef stock/goop to the pot to deglaze the pot, scraping up any browned bits on the bottom. My favorite packaged stock is Kitchen Basics. It'southward far richer than about commercial broth and there are a number of varieties available at present.

Add remaining beefiness broth, water and beef base; bring to a boil.

While it is optional, I also love using Better than Bouillon in this stew and in my beef soups. It's a pantry staple for me. Await how rich it is. You can't get that from bouillon cubes.

Return the seared beefiness to the pot, add thyme, rosemary, celery seed, basil, paprika and Cajun seasoning.

Reduce to a depression simmer, add bay leaves and simmer uncovered for about 2 hours.

Add the potatoes and carrots, bring back up to a boil, reduce heat to a simmer and cook an additional fifteen minutes; gustation and suit seasonings as needed. You tin can as well employ a variety of potatoes of course - I virtually often detect myself using either peeled russets or unpeeled red potatoes, because those are the ones I usually take on manus.

Thickening the stew further is optional but I usually do. I wrote the recipe using a cornstarch slurry since near folks accept cornstarch in their kitchens, only I honey using Wondra, which is a pantry staple for me. It's perfect for thickening and dissimilar flour or cornstarch, you lot can sprinkle information technology right in whatever you're cooking. Whisk in the slurry or the Wondra, stirring until blended. Melt some other 5 to 10 minutes or until the vegetables are completely fork tender and stew has thickened.

Dig in!

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Recipe: Homemade Southern Beef Stew

©From the Kitchen of Deep Southward Dish
Prep fourth dimension: xv min
Cook fourth dimension: 2 hours thirty min
Full fourth dimension: 2 hours 40 min
Yield: About 4 to 6 servings

Ingredients

• 4 tablespoons cooking oil or bacon drippings, divided
• 1/2 loving cup all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 2 pound chuck roast, cut into chunks
• 1 large sweet onion, sliced
• 1 rib chopped celery
• ii toes of garlic, minced
• two (32 ounce) cartons of beef stock or broth
• 4 cups of water
• i tablespoon of Ameliorate than Burgoo beef base, optional
• 1/iv teaspoon dried thyme
• ane/4 teaspoon dried rosemary, crushed
• 1/iv teaspoon celery seed
• 1/4 teaspoon dried basil
• ane/four teaspoon paprika
• one/4 to 1/2 teaspoon Cajun seasoning (similar Slap Ya Mama), or to gustatory modality
• ii bay leaves
• 4-5 big carrots, peeled and cut into chunks
• 2 big russet potatoes, peeled and cutting into chunks
• 1/4 cup milk
• 2 tablespoons of cornstarch
• Hot, steamed rice

Instructions

Heat ane tablespoon oil over medium high heat in a large (6 quart or larger) Dutch oven or heavy bottomed soup pot. Cutting the meat into chunks nearly ane-inch in size and pat dry out well with paper towels. Whisk together flour, common salt and pepper in a medium bowl and toss the beef in batches, lightly blanket with the flour mixture. Shake off excess flour, add to pot in batches and brown. Remove the meat and ready aside; keep cooking the beefiness in batches until all of it is browned, adding more than oil equally needed.

Add sliced onion to the pot drippings and cook until lightly caramelized. Add garlic and melt for another minute. Add a few tablespoons of the beef stock to the pot to deglaze the pot, scraping up any browned $.25 on the bottom. Add remaining beef broth, water and beef base of operations; bring to a eddy. Return the seared beefiness to the pot, add thyme, rosemary, celery seed, basil, paprika and Cajun seasoning. Reduce to a low simmer, add bay leaves and simmer uncovered for about 2 hours; practise non allow to boil.

Add the carrots and potatoes, bring support to a boil, reduce heat to a simmer and cook an additional 15 minutes; taste and arrange seasonings as needed. In a 2 loving cup measure out, whisk together 2 tablespoons cornstarch with 1/4 cup of milk until blended. Slowly add to stew, stirring until blended. Cook another five to x minutes or until the vegetables are completely fork tender and stew has thickened. Serve over hot rice with hot buttered biscuits, cornbread or bootleg yeast rolls.

Melt's Notes: Don't crowd the meat during browning or it will terminate up steaming instead of searing. Tin also substitute about five medium sized cherry-red potatoes, unpeeled and cut into chunks. Cooking time at the terminate will depend on what variety of potato and size of the carrots you are using, and so you may need to give the carrots a slight head offset. Accept care not to overcook the potatoes; y'all want them cooked through, but even so slightly house and not mushy.

Instant Pot: Using saute function, prepare meat, onion, celery and garlic every bit above in batches. Deglaze pot with a big splash of broth and scrape up browned bits from bottom. Add seasonings and beef goop, reducing to 1 quart, omitting h2o. Return meat to pot, seal and set for 15 minutes. Let pressure release naturally x minutes, then quick release. Top with carrots and potatoes, reseal and set for 5 minutes. Let pressure release naturally ten minutes, and then quick release. To thicken, unseal pot, gear up to saute, stir together 3 tablespoons water or milk and 2 tablespoons cornstarch and stir into pot. Permit boil for 2 minutes, and so turn off pot.

Source: http://deepsouthdish.com

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Posted by Mary on December 14, 2009

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