I worked up this beef stew recipe especially for my Aunt Sue, who makes the worlds best pound cake but can’t eat tomatoes. Love you Aunt Sue!
To make this stew you’re gonna need: Stew meat, carrots, potatoes, pearl onions (you can use regular), Dale’s Sauce* (substitution below), and beef broth.
You’re also gonna need a little flour, some black pepper, Thyme, and salt if you use my substitution for Dale’s Sauce.
If you don’t have thyme, don’t sweat it. Just use Italian Seasoning in it’s place and your stew will have a bit different flavor but still be wonderful. If you are new here you may not realize that I pretty much think you could save the world with a $1 bottle of dry Italian seasoning. I love that stuff. Oh, also, if you are new here, welcome! We sure are glad to have you as part of our family!
Dale’s Sauce is a marinade available in my neck of the woods but a lot of y’all may not have it near you. If you can get Moore’s Marinade, that’ll work, too. I use the two interchangeably depending on which one is cheapest and I’ve never been able to tell the difference (although I’m sure the Dale’s and Moore’s folks will disagree with that). However, if you can’t get either of them, you can easily whip up my homemade version by using the recipe here.
If you use my recipe, you’ll need to salt your stew a little to taste, because my homemade version isn’t nearly as salty as Dale’s and Moore’s. They give new meaning to the term “salty” so most folks think that is a good thing.
Place your stew meat in a bowl and pour about a cup of flour over it.
Stir it well to coat.
Now place this in a large skillet with a tablespoon or two of oil and cook over medium heat until lightly browned a bit.
We’re not trying to get the meat completely cooked here, just browned. The flour will act as a thickener to our stew as well.
If you decide you want your stew to be even thicker, you can add a few tablespoons of instant potato flakes, one of my favorite thickeners.
There ya go! all ready.
Wash your potatoes and chop them up in whatever way you’re in the mood to.
Cooking is very often about what I’m in the mood for at my house.
Here is where the stew gets it’s “rustic” name. I wasn’t in the mood to peel my potatoes when I did up this recipe so we just leave the skins on, call it rustic, and if we were serving this in a fancy restaurant we could charge double for it just by doing that alone!
This is proof that the world is crazy. Except for Southern Plate folks that is. We just got good horse sense.
Pour your pearl onions over that.
The bag I used had about a cup and a half of them. If you don’t have pearl onions don’t worry about going out and buying them. I make this a lot using just a chopped up vidalia. Whatever you have on hand is fine.
Peel and chop up your carrots a bit and add those.
Add your stew meat and pour in your beef broth.
Pour in your marinade (Dale’s, Moore’s, Christy’s 😉
Bless it’s heart, this is an ugly little herb. As my grandmother would say “God love it”.
and your pepper.
Now cover and cook on low 7-8 hours or high 3-4 hours.
Every time I see the end shot of a good meal I go all Doctor Seuss..
Yum diddy dum dum yum yum YUM!
- 1 cup flour
- 1/2 cup Dales or my recipe, plus salt to taste if you use mine
- 1 tablespoon thyme can use Italian seasoning instead
- 1 teaspoon black pepper
- 32 ounces beef broth
- 1-2 pounds stew meat
- 5-6 medium potatoes unpeeled and chopped
- 4 large carrots
- 1-1/2 cups frozen pearl onions or 1 large onion chopped
- Place stew meat in a bowl, pouring flour over. Stir to coat. Please a tablespoon of oil in large skillet and heat on medium heat. Add coated meat and cook, stirring often, just until browned. Place meat and all other ingredients in slow cooker. Cover and cook on low 7-8 hours or high 3-4.
You may also like these beef stew recipes:
And here’s a few other stew recipes:
“I like flaws and feel more comfortable around people who have them.
I myself am made entirely of flaws, stitched together with good intentions.”
~Augusten Burroughs. Submitted by Sandy (thank you Sandy!). Submit your quote to our page by clicking here.