It has been a while since I have posted a recipe here. With the passing of our blogging friend Yabu, I lost the desire to annoy food pic haters, as he used to call them. But after yesterday’s near debacle, I felt I should share the wondrousness of the beef stew. So easy, and so good, you’ll want to make it every week. Or so my kid tells me.
It was inhaled so fast I had no time to take nice photos.
Simple Beef Stew
(Adapted from Lipton Recipe Secrets™)
- 2 lbs. Sirloin, cut up into cubes
- 4 medium gold potatoes, halved and quartered
- 4 carrots, cut into 1 inch lengths
- 1 small white onion, halved and quartered
- 2 envelopes Lipton Recipe Secrets™ Onion Mushroom Soup mix
- 2 Tbsp. Tomato Paste
- 1 C water
- 1 C Red wine*
- 1 C peas (waaaaaay optional)
*You can substitute a cup of water for the wine.
If using a Dutch oven, preheat oven to 275* F.
Brown the sirloin in a large pan with a bit of cooking oil. Once browned, transfer all the sirloin and the collected juices to a Dutch oven. Add the carrots, potatoes, onion, and peas (if you must…). Add the soup mix and tomato paste to the water, and mix well. Pour over meat and vegetables. Pour wine if desired. Stir well, and close lid. Place in oven for three hours or until meat is tender.
If using a crock pot, follow the same steps but heat on low for six hours, or high for 3½ hours.
Good food doesn’t have to be complicated. Thank goodness 😀
January 29th, 2014 at 1:06 PM
I thought for sure the *cup of wine was for the chef, not subject to substitution by water.
And I’m LMAO over your use of “Dutch Oven”.
January 29th, 2014 at 2:20 PM
HA! No, the cup is for the stew. The remains in the bottle are for the chef 😉
January 29th, 2014 at 1:15 PM
Do you think the favors would respond positively to using a cup of half-and-half or is it better to just go water if not adding wine?
January 29th, 2014 at 1:21 PM
Dumb question. Of course you cannot do the h-h in the oven but later on…?
January 29th, 2014 at 2:21 PM
To thicken it, you mean? I really don’t know. When making the chicken paprika I add the sour cream at the very end of cooking time, so perhaps doing so in the last 15 minutes might work 🙂
January 29th, 2014 at 2:24 PM
Also, onions and milk don’t really play well together sometimes 😉
January 29th, 2014 at 11:25 PM
I was thinking of that fatty creamy goodness that it might bring to the table but you’re right, it might hit it off like running over dog poo with the mower.
January 30th, 2014 at 7:08 AM
Sour cream might work better 😀
January 29th, 2014 at 5:09 PM
I shall make this this weekend.
January 29th, 2014 at 9:10 PM
Let me know how it turns out 🙂
January 29th, 2014 at 5:48 PM
“*You can substitute a cup of water for the wine.”
No, you can’t. I find your lack of faith disturbing.”
January 29th, 2014 at 9:11 PM
Well, the actual recipe calls for two cups of water (I double the recipe). It can be argued I improved it, though 😀
January 29th, 2014 at 7:12 PM
Can’t go wrong with stew!
January 29th, 2014 at 9:12 PM
NEVER!!! 🙂
January 29th, 2014 at 8:38 PM
Unfortunately I only clicked on badbadjuju once and the message I got was- I have a terminal illness and I’m dying. Can you tell us more about Yabu?
January 29th, 2014 at 9:19 PM
He was quite the character. Here are a couple of links:
http://www.hookersandbooze.com/2013/11/a-fleeting-friend/
http://cheeseaisle.blogspot.com/2013/11/farewell-yabu.html
January 29th, 2014 at 8:57 PM
Ok I read your recipe. No JUST NO. Onion soup recipe? Might as well use jabon.
Toss the premix soup packet. Brown the meat and a couple of onions (or more) in the pan. Or better yet use pearl onions instead. Use the Dutch oven if you dare. Deglaze the pan with wine. Add the potatoes. carrots, some parsnips. Add a bouquet of rosemary and tarragon.
Blanch some tomatoes, peel and add to stew.
Add some beef broth and cook for several hours. Add peas and corn before serving. Serves well over biscuits. A dozen at KFC are pretty cheap 🙂
January 29th, 2014 at 9:19 PM
Beef broth is way better, but you lost me at parsnips 😀
January 30th, 2014 at 7:32 AM
Man that looks and sounds double damn good. I am going to be trying this. I’ll report back what my taste buds say. Chili is next in line.
January 30th, 2014 at 10:31 AM
Mmmm….chili….. 😀
January 30th, 2014 at 7:33 AM
Oh yeah, I want to keep the tradition alive … I am going to be posting my food pics with some dinosaur friends. And perhaps an alligator, too. 😉
January 30th, 2014 at 10:32 AM
We should do this!! YES!!!
January 31st, 2014 at 4:59 PM
“•1 C peas (waaaaaay optional)”
All I am saying, is give peas a chance. HAWHAWHAW!
February 3rd, 2014 at 7:16 PM
I actually did make this beef stew this weekend. It’s REALLY good! I do have some suggestions though. Throwing in a couple bay leaves wouldn’t hurt. Also, I like a juicier stew. I added some more water and wine at the end. I also cooked it a couple hours longer than called for here, the meat and veggies were a little underdone for me. Also it needs salt and pepper. Certainly these can be added at the table but I’d add them in when cooking. Also, also I’ll ditch one of the potatoes next time and add some halved mushrooms instead.
I used a nice Cabernet for the wine this time. Next time I think I’ll try a Merlot.
February 3rd, 2014 at 11:57 PM
I do the bay leaves, but only when I’m in the mood for them. Sometimes the taste is off for me for some reason.
Did you cook it in the crock-pot? On high or low? And I let people control their salt intake, as well as their pepper which is why I don’t include it in the recipe. As for the wine, I used a pinot noir the first time, and a merlot last time. Not bad either way 🙂
February 4th, 2014 at 6:20 PM
I used the crock pot on high.