My mom has made some changes over the years, and since we got married I've made changes of my own. This is practically a blank slate, so you can easily make your own adjustments as needed.
Mom's Beef Stew
2 lbs. beef stew meat
4 carrots, halved and chopped
3 celery stalks, chopped
3 potatoes, cut into eighths
1 large onion, chunked
2 garlic cloves, smashed
2 envelopes herb gravy for beef
4 cups water or beef broth
4 cups beef stock
1 T. garlic powder
1 T. onion powder
1 tsp. salt
1/2 tsp. pepper
Salt and pepper the beef. Brown the beef, drain off fat. In a large stock pot or dutch oven, mix water, beef stock, garlic powder, onion powder, salt, pepper, and gravy. Add beef & onion to pot. Cook for 1 hour to 90 minutes on medium heat, stirring occassionally.
Add potatoes & carrots to pot. Cook for 30 minutes, stirring occassionally.
After 30 minutes, add celery and cook for 30 more minutes, or until potatoes and carrots are fork tender. Serves 4-6.
- For thicker consistency, add 2 T. flour to gravy before adding the beef, or 1 cup instant mashed potatoes.
- Baby carrots work well if you don't feel like chopping them up. Two cups is usually enough, but adjust to your tastes.
- My mom used to leave the skins on the potatoes, but I don't like the way they break apart in the stew.
- Fresh rosemary and thyme would be fab in this, but I think it would taste too much like my pot roast.