Friday, April 2, 2021

Beef Stew from Vicki Delany

This is my regular stew recipe. It’s been refined over the years and I make it off the top of my head and don’t measure ingredients.  I’ve given you measurements here, but feel free to adjust as you need.  Rich and hearty and freezes beautifully.

Classic Beef Stew


2 lbs stewing beef

1/2 cup flour

Salt and pepper

3 tbsp oil

1 onion, sliced

2 cloves garlic, minced

2 tbsp ketchup

2 cups beef stock

1 tsp dried basil

½ lb button mushrooms, washed and sliced

Hot sauce (optional)


Add salt and pepper to flour. Toss cubes of beef in flour until coated. Heat 2 tbsp oil in saucepan.  Sauté beef cubes until browned (not fully cooked through). You will want to work in batches – don’t overcrowd the pan with beef or the beef will steam rather than fry.

Remove beef from frying pan, add another tbsp oil and add onions.  Cook onions until soft, about two minutes, then add garlic and cook another minute.  Add stock, ketchup, basil to the pan, and scrape up all the beef bits at the bottom of the pan. Return beef to pan along with mushrooms  Add a few splashes of hot sauce if you’d like to add some heat.  Bring to boil.

Remove from stove and cook in 350 degree oven for about one hour. Check at halfway mark, and add more stock needed.

Serve over mashed potatoes with a green vegetable.

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  1. Beef stew is a favorite at my house.

    1. No other comments? Where are you people?!

    2. I’m here. I hope everyone is enjoying an Easter break,