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Lindsay's Yummy, Ummy Beef Stew

This stew is a thinner stew...more like a beef vegetable soup.  Just a warning!  :)


2 T. extra virgin olive oil

1 lb. stew beef, chopped into bite-size cubes

1/4 c. flour

1 t. seasoned salt (or regular salt)

1/4 t. black pepper

1/4 t. basil

1 t. Worchestershire Sauce

1 t. Red Wine Vinegar

2 T. Red Wine

64 oz. beef broth (or 4 c. water with 4 beef bullion cubes)

8 red potatoes, cubed (bite-size)

1 c. celery, sliced

1 c. onion, chopped

2 c. carrots, sliced or chopped



Combine flour, seasoned salt, pepper, and basil in a bowl (preferably a bowl with a lid.)  Mix it up, then add the beef.  Toss the beef until all sides are well-coated with the flour mixture.

Heat the olive oil in an 8 qt. pot.  Add the flour-coated beef (plus any extra flour mixture) and saute until the beef is browned on all sides.  It's okay if your flour gets really brown.

Once the beef is sufficiently browned, add the Worchestershire Sauce, vinegar, and wine.  Simmer the mixture, stirring constantly, until you've got beef cubes with a bit of flour "paste."

Add the beef broth, and bring the broth to a boil.

Add potatoes, celery, onion, and carrots.  Boil the soup for 15 minutes, then lower the temperature and cook on low for another 30 minutes or so.  In fact, I've cooked this for nearly two hours on low, and it was *delicious.*

I haven't tried it in a slow cooker yet, but I bet you could simply brown the beef, then throw all the ingredients in the slow cook and cook it on low for 5-6 hours.  If someone tries this, let me know how it turns out!  :)

Makes at least a dozen servings.  Enjoy!