Beef Stew Recipe – Carrots, Potatoes, Parsnips and Steak

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The Best Beef Stew

When I think of Beef Stew, I’m reminded of those Sunday afternoon dinners my family would have after several hours of church.  The only problem was that any stew that my Mom made wasn’t very good because it was always runny, watered down and flavorless.  So when I set out to make Beef Stew for my own family now, I follow one simple rule; make it better than Mom’s recipe(which isn’t hard to do BTW).  But don’t let this sob story fool you.  This recipe is amazing and I even show you how to cheat!

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How do I make Beef Stew

All I do is cook a thick hearty soup with fresh chopped vegetables from my garden and I add a well seasoned steak.  Then I add a few seasonings.  That’s it and that’s all.  Now I do cheat a little when I don’t have time to make my own Chicken and Brown gravy.  But after you try this Beef Stew recipe you’ll quickly understand why I do it.  Packaged gravy is cheap, it saves time preparing it and it makes this soup taste phenomenal!

Also, be sure to check out these other recipes: Pork Loin and Hominy Stew, Vegetable Chili, Chicken and Dumplings and my Homemade Menudo!

Beef Stew Ingredients:

1 1/2 lbs Beef Chuck or Steak
1 Large Onion, chopped
2 Medium Russet Potatoes, chopped
1 Carrot, chopped
1 Parsnip, chopped
1/4 cup Fresh Parsley, chopped
1 tsp Dill
2 tbsp Olive Oil
1 1/2 cups Chicken or Vegetable Broth

1 cup Water for Steak Fond
1 pckg Chicken Gravy, prepared with instructions (1 cup approximately)
1 pckg Brown Gravy, prepared with instructions (1 cup approximately)

Koshar Salt and Pepper to taste

This recipe is very easy to prepare.  Just follow the instructions in my Beef Stew Video Recipe Tutorial above.

Garlic Parmesan Brussels Sprouts

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Garlic Parmesan anything, right?  Well these Garlic Parmesan Brussels Sprouts are no different and they’re just as delicious as they sound.  Maybe even better.  I was recently using this exact recipe on Chicken Poppers, which are amazing actually, when I realized Garlic Parmesan Brussels Sprouts would be great for everyone at this years Thanksgiving.

Now just as a reminder, last year, I filmed Sweet and Sour Brussels Sprouts.  So I’d highly recommend checking that recipe out if you missed it or if you’d like to revisit it, because those are really tasty too.  And on a side note, Thanksgiving is just around the corner, so I’ll be plugging several recipes that will help you and your family celebrate this years feast below and in the next few recipe posts before the holiday.

CLICK HERE for Garlic Mashed Potatoes, Acorn Squash or my Green Bean Casserole!

Garlic Parmesan Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter
Kosher Salt and Pepper to taste

Roast and Bake the Brussels Sprouts at 450 degrees f. for 20 minutes then Saute on the stove with all of the other ingredients.

Brussels Sprouts :The Ultimate Recipe Guide


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Chicken and Dumplings Recipe

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If you want to talk about an incredible recipe, let’s talk about these Chicken and Dumplings, because, wow.  These are Drop Biscuit style dumplings with fresh chopped vegetables and breast meat from a roasted chicken.  The dumplings are seasoned with herbs and the roasted chicken was marinated in a 24 hour brine, so this recipe is incredible.

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Growing up, I didn’t much like dumplings; at least the way my Mom made’em.  I’d dare say they even made me feel sick.  So when I started out recreating this recipe I had one simple goal in mind; make something I LOVE!  So I roasted the best chicken I could make, I made the best vegetable soup I could come up with and I added the best drop biscuit recipe I had and Viola, this Chicken and Dumplings recipe was born.

If you need a roasted chicken recipe or you need to learn how to carve one, check out the few listed below:

Tin Can Chicken Brine
Jerk Chicken
Cantonese Chicken
Beer Can Chicken
How to Carve a Whole Chicken

Chicken and Dumpling Ingredients:

Dumpling Dough

2 1/2 cups Flour, plus more if needed
3/4 cup Milk,
2 tbsp Butter
1 tbsp Baking Powder
1 1/2 tsp Salt
2 Large Eggs
1/4 cup Fresh Parsley, chopped
1 tsp Ground Sage
1/2 tsp Dill

Chicken Soup

2 1/2 qts Chicken or Vegetable Broth(water and Bouillon is fine)
2 Chicken Breasts, cooked and chopped
2 tbsp Olive Oil
2 tblsp Butter
1/2 Cup carrots, grated
4 Garlic Cloves, chopped
2 Celery Stocks, chopped
1 large leeks, white part only, chopped
1 Onion, chopped
2 tbsp Flour, up to a 1/2 cup for thick soups
1/4 Fresh Parsley, chopped
1 tsp Sage, ground
1 tsp Rosemary, ground
1/2 tsp Dill

Fissler Solea Stew Pot, 5.4-Quart Capacity


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