First of all let me start this blog off by saying Happy New Year! I hope that all of you out there were safe and didn’t do anything that I would do, which isn’t much so I’m sure whatever you did you had a great time. What did I do for the new year? Oh, thanks for asking. Well, I brought in the New Year with my boyfriend. We originally were going to get dressed up in our “grown and sexy” attire and go to a fancy restaurant and stay the night at a really nice hotel (get your minds out of the gutter). Well things didn’t go as planned so instead I made a wonderful steak dinner, we played Phase 10, and watched The Three Stooges. It was the best New Years ever. So that was my New Years.
Okay, now about the wonderful picture that you are looking at toward your left. I love beef stew. More importantly, I love my beef stew. My beef stew isn’t more special than any other beef stew except for the fact that I add one secret ingredient that you won’t find anywhere else. What is it you are wondering? Its my love. I don’t make beef stew because I want something to eat, I make beef stew when I want to feel comforted from the inside out. Beef stew is “love food” to me. “Love food” are foods or dishes that you eat when you are feeling “in love” about something or someone. Its food that you eat or make that brings people together. Its less about satisfying your hunger but more about bringing people together. Of course, my boyfriend benefited from the love food and he indeed felt the love and so did I. I didn’t want the bowl to end. AND beef stew isn’t all that unhealthy for you either. BONUS!
The purpose of my blog is to share my “love food” with the world. If you are a faithful follower of my blog then I insist on you making some beef stew over rice and with a side of buttery cornbread and feel the love that I want to share with you. And if my love is good to you baby (in my naughty flirtatious voice) then share it with your friends and family. I guarantee that you all will feel the love.
- • 6 Tablespoons Vegetable Oil, Divided
- • 2 pounds Angus Beef Cubes
- • 6 Tablespoons Flour
- • 12 ounces, weight Frozen Mirepoix Mix (green Bell Peppers, Onions, And Celery)
- • 2 cans Sliced Carrots, 14.5 Oz. Cans, Drained
- • 6 whole Yukon Yellow Potatoes, Diced
- • 2 cans Beef Broth (14 Oz. Cans)
- • 2 cups Water
- • 1-½ ounce, weight Package Of Beef Stew Seasoning
- • 12 ounces, weight Jar Of Beef Gravy
- • Cooked Rice (if Desired)
- • Salt And Pepper, to taste
- In a nonstick pot on medium high heat, begin to heat 3 tablespoons of the vegetable oil. Put beef cubes in a large bowl and toss them with a sprinkling of salt and pepper. Then add the flour and toss to coat the meat in flour. Once the oil is heated, add the cubes of beef into the pot and allow beef to brown evenly on all sides. Once the beef is browned on all sides, remove it from pot and place on a plate lined with a paper towel. Leave that entire flavor that is left in the pot there. Don’t rinse it out.
- Add the other 3 tablespoons of oil to the pot and add the mirepoix mix (I bought the mix at Kroger’s—it’s already diced in the freezer section) and the drained cans of carrots. Cook for 5 minutes. Season with salt and pepper. Add the potatoes and continue to cook for 5 minutes. Add the cans of beef broth, water, beef stew seasoning mix, the beef cubes, and stir. Allow to simmer on low to medium heat for 15 minutes to thicken. Make sure you stir the bottom of the pan to get that entire flavor incorporated in your stew and so it doesn’t stick.
- Pour the gravy into the stew and continue to simmer 35 to 40 minutes. Serve over cooked rice and with your favorite bread. I think cornbread is a good choice!