beef stew recipe

LINK /
That's a long recipe so you get just the link.

For a plainer (but delicious) beef stew:
2 Tablespoons Olive Oil
1 cup Yellow Onion, Diced
4 cloves Garlic, Minced
2 whole Carrots, Peeled, And Cubed
5 whole Russet Potatoes, Peeled And Cubed
2 cups Leftover Grilled Steak, Diced
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
½ cups Tomato Sauce
1 teaspoon Worcestershire Sauce
4 cups Beef Stock

Begin by heating a soup pot on medium heat. Add the olive oil, and toss in the onion and garlic. Sauté until the onion is nice and tender. Toss in the carrots and potatoes, mix, and cook for a few more minutes. Toss in the steak, salt, pepper, tomato and Worcestershire sauce, and mix well. Cook for a few more minutes.
Add the stock, mix, bring to a boil, then cover, reduce the heat to a simmer and cook for about one hour

there is a good base recipe from ....and dont laugh...but The Neelys on foodnetwork of all people. I think its called oxtail stew. Last time i made beef stew i used it as a base recipe and it was one of the best ive ever made.

I ended up doing this:
-brown the beef
-make a roux
-add veggies
-add stock to desired thickness
-add carrot and potatoes
-toss in a 250 oven for two hours

FYI i always make a small roux for my beef stew...my mom and grandmaw did it so i grew up eating a thicker beef stew than most probably do.

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GO! I've found a few recipes online and will probably combine them and pick and choose some ingredients, but would definitely like some opinions on what to use to make it tasty and thick.

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Cajun girl from Acadiana that does not know how to cook beef stew does not compute.

Basic Beef Stew (redneck version cajunized)

2-3 TBS olive oil
1 lb. lean stew meat
1 yellow onion, chopped
1 rib celery, diced
4 cloves garlic, crushed
flour
Tony's
1 quart beef stock
1/2 cup red wine
1 tsp dry thyme
4-5 red new potatoes, quartered
1 cup baby carrots
salt and black pepper to taste

Season beef with Tony's and lightly toss in flour to coat. (Ziploc bag works well for this). Let sit for a couple of minutes while heating oil to medium in dutch oven. Brown meat to oil, not crowding pan (may need to do in 2 batches). Remove beef and add onions, celery and garlic to pan. May need to add a bit more oil. Saute vegetables until soft, then deglaze pan with wine. Add half the stock, then add beef back and stir, being sure to get the crispy bits off the bottom of the pan. Add more stock to just cover beef. Season with thyme, salt and pepper. Simmer 15-20 minutes. Add potatoes and carrots and simmer about 45-60 minutes until beef is tender and veggies cooked. If the gravy is too thick, add a bit more stock. If the gravy isn't thick enough, you can add a slurry of 2 TBL flour dissolved in a little water at the end, stirring it in and allowing the gravy to cook about 5 more minutes so the flour doesn't taste raw.

You can also add other veggies if you like- turnips, mushrooms, pearl onions, etc.

This tastes great served over biscuits.

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and I've been cooking it for two days

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once the potatoes cook so I know how thick they'll make the stew.

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Thicken it with dry roux if you're out of oil/flour roux.

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Cajun girl from Acadiana that does not know how to cook beef stew does not compute.

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Hey, I had a wife for 29 years who didn't have a clue in hell about cooking unless it came out of a can and went in a microwave.

Thank God, I watched my mother from time to time.