Hearty New England Beef Stew
This is a good old fashioned stove top Hearty Beef Stew with potatoes, carrots, onion, green pepper and turnip. We are not fans of turnips, and I don’t like green peppers, so I left them out.
Cut the beef into 1” cubes discarding any bone or large pieces of fat. I was told by a butcher never to buy beef for stewing as he cuts up a chuck roast for the stewing beef. My freezer has plenty of chuck roasts, so I used one of them.
Place the beef cubes into a medium bowl and pour the flour, 1 tsp salt and 1/2 tsp pepper over the top.
Toss with your hands until all of the meat is coated and all the flour is used up.
Put the shortening, or oil, into a large Dutch oven over medium heat and melt the shortening.
Pour the coated beef cubes into the Dutch oven.
Cook the beef until it browns but don’t worry about the crusty bottom, that is where all the flavor is and it will incorporate into the stew as you simmer and stir it. Just don’t let it burn.
Once browned, add the water and bring to a boil. Turn down to a simmer and cook for 2 hours covered tightly and stirring occasionally scraping the bottom of the pot.
Add the vegetables, bay leaf, salt to taste and bouillon. Bring to a boil. Reduce to a simmer, cover tightly and simmer for 1/2 hour or until vegetables are tender.
Place into serving sized bowls and enjoy!
Hearty New England Beef Stew
http://www.InDianesKitchen.com
Ingredients
- 2 Tbsp shortening (or vegetable oil)
- 2# stew beef (I use a chuck roast and cut it into pieces)
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups water
- 3 medium potatoes, peeled and cut into 1” cubes
- 1 medium turnip, peeled and cut into 1” cubes
- 4 medium carrots, peeled and cut into 1” slices
- 1 green pepper, seeds removed and cut into strips
- 3 celery stalks, cut into 1” pieces
- 1 medium onion, peeled and quartered
- 1/2 tsp salt or to taste
- 2 tsp instant beef bouillon, or 2 cubes (I used beef Better Than Bouillon and eliminated the 1/2 tsp of salt)
- 1 large bay leaf
Directions
- Cut the beef into 1” cubes discarding any bone or large pieces of fat. I was told by a butcher never to buy beef for stewing as he cuts up a chuck roast for the stewing beef.
- Place the beef cubes into a medium bowl and pour the flour, 1 tsp salt and 1/2 tsp pepper over the top. Toss with your hands until all of the meat is coated and all the flour is used up.
- Put the shortening, or oil, into a large Dutch oven over medium heat and melt the shortening.
- Pour the coated beef cubes into the Dutch oven. Cook the beef until it browns but don’t worry about the crusty bottom of the Dutch oven, that is where all the flavor is and it will incorporate into the stew as you simmer and stir it, just don’t let it burn.
- Once browned, add the water and bring to a boil. Turn down to a simmer and cook for 2 hours covered tightly and stirring occasionally scraping the bottom of the pot.
- Add the vegetables, bay leaf, salt (to taste) and bouillon. Bring to a boil, reduce to a simmer, cover tightly and simmer for 1/2 hour or until vegetables are tender then serve.
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Categories: Beef, Carrots, Celery, Onion, Potato, Spices/Seasoning, Vegetables/Slaws/Salads
The pictures look amazing! This beef stew is truly mouthwatering.👌🎉🌷
Thank you for your kind words!
🤝👏🌷
Great for the time of year. I’d leave in the turnip and pepper 🙂
Were you brought up on the turnips? We never had turnips as a kid. As for green pepper, when my mom made stuffed green peppers she had to put my filling in a small dish separate from the stuffed peppers. Lol
Yummy 🤤
Thanks so much!
Ah, reminds me of such a stew my late Irish mother used to make. Been thinking recently that ‘I am in good need’ of a stew. Will give it a go Diane. Thanks for the prompt. 🙂
Thank you Margaret and enjoy!
Yum! And it warms you on these cold winter days!
Yes it really did Nancy, thank you my friend!
In Fla we don’t eat this that much except in the cold weather it’s always hot. We need stuff like we just we just don’t we need salads a lot of salads. Publix Publix Publix
Haha you remind me of my parents, they moved back to Ohio after living in Florida for over 20 years. My dad went nuts over the food at Publix.
perfect time of year for this
Yes it is a good choice for winter. Thank you Beth!
My mother would have left out the peppers too, and only used turnips if she could disguise them from my father!
That is so funny Dorothy!
All my favourites in one bowl (that includes the green pepper 😊). It looks delicious, thank you Diane – this recipe is heading straight to the winter menu!
You’re welcome Corna and enjoy!
Looks so good, Diane! Chuck roasts are the best. For some reason, they are hard to find here and so I use regular stewing beef instead. Love cooking stew over the stove top now, over the pressure cooker. Something satisfying about the slow cooking process!
I agree, slow cooking makes the meat so tender and tasty.
Stew is a good on a cold Winter’s night … even though it was 57 degrees yesterday, it’s 20 degrees colder and been snowing off and on all day. Winter has not left us yet.
That’s for sure! I need to get my asparagus and rhubarb garden clean up, it won’t be long ad they will be popping out of the ground.
Especially if you get a lot of rain like we will be getting several days this week, then a little snow on Thursday (ugh).
Terry said 60 degrees then freezing the next day, crazy weather. I wonder if we will go right from winter to summer temperatures like last year did.
I’ll bet that happens Diane. Crazy weather. I had the faucets dripping again due to the wind chill. I had read the long-range weather forecast that says we’ll have a rainy Spring. Not much better than this!
April showers bring May flowers for you to photograph and post!
Yes, that part makes me happy. Color instead of this gray and blah landscape we have now.
Diane, this is such a great time of year for this healthy beef stew, mmmmm
Thank you so much Yvette!
Comfort and joy – yum!
Thank you so much!