by Bill Whitney

Created on: February 13, 2008   Last Updated: September 30, 2009

Winter is fast approaching and what is better on a cold snowy night than a good pot of beef stew with some good crispy corn bread wedges and lots of butter. I have always loved a good stew and here is a recipe that is fairly quick and easy and is good too. I have always been one to cook stew for a long time real slow and I still do but this is a quick easy stew and it is real good.. So whether you like a quick stew or a slow simmered stew is up to you. This is a quick recipe.

OLD FASHIONED BEEF STEW

3/4 tsp coarse salt, divided
1/2 tsp ground pepper, divided
1 lb boneless skirt or flank steak cut into small pieces ( I like to use sirloin when I can get it at a good price.)
1/4 cup all purpose flour
3 tsp olive oil, divided
1 1/2 cup coarsely chopped red onion
8 oz sliced white mushrooms
3 cups beef broth
4 tsp tomato paste
3-4 large thyme twigs
1 large bay leaf
1 lb baby white potatoes, unpeeled and cut in quarters
12 oz baby carrots
4 tsp finely chopped fresh flat leaf parsley.

Place flour, 1/2 tsp salt/ and 1/4 tsp pepper into a zippered bag. Put meat in the bag; close; and shake to coat.

Heat 6 qt pot over high heat. add 2 tsp olive oil and coat pot. Remove the meat from the bag and place in single layer in the pot. Brown the meat well on all sides. Remove with a slotted spoon and set aside.

Add the remaining oil to the pot. add onions' cook, stirring occasionally, until soft, but not brown. Add mushrooms; sprinkle with salt and pepper. Cook mushrooms until they begin to release liquid. Add the broth and whisk in tomato paste. Add bay leaf and thyme , bring to a boil. Add potatoes, carrots and meat. Cover and adjust heat to a rapid simmer. Cook 20 minutes.

Remove the thyme twigs and the bay leaf and serve in a bowl

For a little different flavor, substitute parsnips or turnips for the potatoes. I like this taste for a change once in a while.

This really hits the spot with a good cup of coffee and whatever else you might like with a good stew.

Learn more about this author, Bill Whitney.
Click here to send this author comments or questions.