It’s getting colder out and the holidays are just around the corner. That means for me a nice hot bowl of homemade stew in a rich savory brown gravy. This will guarantee to warm you up inside and out. Although it takes almost all day to cook, it’s so worth it. The smell alone throughout your house will make you instantly hungry!
The type of meat is most important. Please do not waste your time buying the already cut up stew meat. I buy the chuck pot roast. Cooking it for about 4 hours not only brings out the flavor but will make it so tender it falls apart in your bowl.
You’ll want to cut your pot roast in chunks. Remember to leave on some of the fat. This is where all the flavor is at!!!
Many people don’t realize this or are afraid to ask, but most grocery stores have butchers that will help in any way from cutting your meat up, deboning a chicken or even helping you decide what to make for dinner. It’s free service to you so take advantage of it!
For one big pot of stew this feeds about 3 to 4 people:
- 3 lbs of pot roast cut up in chunks
- 1 large onion – cut up
- 2 to 3 garlic cloves – minced
- 1/3 cup flour
- 4 cups beef broth
- 2 celery stalks – chopped
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- salt and pepper to taste.
- 2 to 3 diced carrots
- 4 to 5 potatoes – peeled and cubed
Pour a little olive oil in a big pot and heat up. Add meat and onions.
Saute until meat is brown and onions are cooked. Stir in garlic. Do not drain the fat!
Add about 1/3 cup of flour directly on the meat and stir until meat is well coated and very little liquid is left.
Add the beef broth, celery, bay leaves, Worcestershire sauce and salt and pepper. Cover and let simmer for at least 4 hours.
Add carrots and potatoes, (add about a cup of water for more gravy) cover and simmer until vegetables are tender. Don’t forget to pick out the bay leaves before serving.