Beef Stew
Beef Stew is one of those wonderful, hearty meals that’s a family go-to year round, but especially during the colder months. It’s one of those easy “fix it and forget it” dishes that are ideal for a slow cooker. I make it regularly, and my mom also made it often when we were growing up. It’s always been one of my favorites. Serve it with sliced bread or rolls, and you’ve hit comfort food heaven.
This week, I made stew in honor of St. Patrick’s Day. Last year Jeremiah and I took a trip out to Ireland, where I was excited to try out some authentic “Irish Beef Stew.” I ordered a bowl at the “Dingle Pub,” where live music was playing in the background. The place was packed to the rafters, but we managed to squeeze in. They served it with a side of Irish Brown Bread. (I recommend you do the same.) For some reason, I was surprised to find that it tasted exactly like the beef stew my mom made when I was growing up. So the good news is you don’t have to travel the world to enjoy an authentic “Irish dinner” at home, at least in this particular instance. But you should still go to Ireland someday.
This recipe is dedicated to Jane (“Jennie”) Thompson (1839-1922), an ancestor on my Dad’s side who was born on a green June day in Killarney Ireland. (Killarney is a breathtaking area, filled with green hills, forests, romantic ruins, and waterfalls, and was one of our favorite stops on our trip.) Unfortunately, as beautiful as their home was, she and her parents were forced to leave their homeland due to the devastation of the Irish Potato Famine in the mid-1800s. They emigrated to Canada when Jennie was around ten or eleven years old, and settled in the Ontario region. At age 22, Jane married Henry Wood, a handsome Canadian from their town, and together they had eleven children. I’m sure they must have faced several challenges during their life together, as everyone does, but it sounds like happily ever after to me. They raised all their children to adulthood, and Jane outlived Henry by 20 years, passing away in Ontario at age 83.
Here’s the recipe.
Beef Stew
2 lbs beef roast, cubed
2 onions, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1/2 cup flour
1 1/2 tsp thyme
3/4 tsp rosemary
1/2 tsp pepper
3 tsp seasoned salt
2 bay leaves
5 cups beef broth
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
6-8 carrots, chopped
4-6 potatoes, chopped
3 Tbsp apple cider vinegar
Method:
To boost that “beefy” flavor, sear the beef chunks on high heat for 2-3 minutes in an oiled frying pan before transferring to the slow cooker. Otherwise, if you’d prefer to skip this step, put the beef directly in the slow cooker.
Add the onions, celery, and garlic.
Combine the flour and seasonings, then add to the slow cooker. Toss everything to combine.
Add the beef broth, Worcestershire sauce, and tomato paste. (I usually use water and Better Than Bouillon to make my broth.)
Cook on low for 3-4 hours.
Add the carrots, potatoes, and vinegar. (Adding the carrots and potatoes after the meat has been cooking for a bit helps prevent the veggies from overcooking. But if you prefer, you can add them at the beginning, they’ll just be quite soft when it’s all done.)
Cook on low for another 4 hours, or until the vegetables are cooked and the meat is fall-apart tender. Taste and adjust seasoning as needed.
Serve hot with slices of hearty bread or rolls.
4 Comments
Brad Bullough
Henry’s son, Bradford Wood, is my namesake.
Bradford Bullough
Brinn
Cool! I didn’t realize that.
Ann Stephens
Even back then they had to have everyone dress alike in some way. Just as happens today.
Brinn
That’s true! I hadn’t really thought about it before. Coordinated “family photo” outfits have been happening for a long time! 🙂