Beef Stew Recipe – Carrots, Potatoes, Parsnips and Steak

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!

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 Mushrooms and Onions

The Best Mushrooms and Onions

This is just a wonderful way to serve Mushrooms and Onions. Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go. The flavor derives from simplicity and sticking to the basics. There’s fresh chopped Garlic, Parsley, Beef Broth, Butter and a touch of Salt and Pepper. It just doesn’t get any easier. And, instead of eating them plain or adding them to your favorite meat or protein, I’m going to show you a fun alternative to completing this dish.

Mushrooms and Onions over Texas Toast

In this Mushrooms and Onions recipe, I combine the ideas behind a Mushroom and Swiss Sandwich with French Onion Soup and Stuffed Mushrooms. Then I wrap them up into one glorious recipe that just can’t be denied. The Broth soaks into the toasted garlic bread and the addition of Swiss cheese just melts through and around every ingredient. So, each bite you take is simply amazing!

Update: This dish has become one of my most popular video recipes on YouTube and everyone raves about the results. So, I hope you consider that when you decide if you’re going to give this recipe a try. If you’re Mushroom fan, you’re going to love the results.

Try this recipe with my Pan Fried Ribeye Steak recipe or my Boneless Ribeye Roast!

Garlic Mushrooms and Onions Ingredients:

2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste

Texas Toast or Garlic Bread
Swiss Cheese, 1 for every slice of bread

Be sure to watch the short video tutorial for this Garlic Mushrooms and Onions recipe and I’ll show you just how easy this dish is to make.

Smothered Salmon

The Best Smothered Salmon

This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.

If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.

CLICK HERE for Grilled Halibut
CLICK HERE for Grilled Rockfish
CLICK HERE for Pan Fried Swai
CLICK HERE for Poor Man’s Lobster

Smothered Salmon Ingredients:

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper