Hearty Beef Stew Daisyfields: A Classic Comfort Food Recipe

Ingredients

Localized ingredient list prepared for quick scanning.

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons oil
• 1 teaspoon sugar
• 1 tablespoon flour
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1/2 teaspoon thyme
• 1 bay leaf
• 4 cloves
• 2 tomatoes, peeled and quartered (or 1 (14.5 ounce) can, drained)
• 1 green pepper, coarsely cut
• 2 cups beef stock
• 2 cups boiling water
• 5 potatoes, peeled and cut into big chunks
• 6 carrots, scraped and cut into big chunks
• 4 onions, peeled and cut into big chunks
• 4 celery stalks, sliced
• 1 cup peas (fresh or frozen)

Method

Follow the steps in order for the best result.

1. In a large, heavy-bottomed pot or Dutch oven, slowly brown the beef chuck in oil over medium heat. Sprinkle with sugar and continue browning until all sides of the meat are well-seared. This step is crucial for developing a deep, rich flavor in the stew.
2. Lightly dust the browned beef with flour, stirring to coat evenly. Continue to brown the meat for another minute or two, allowing the flour to cook and add a slight thickness to the stew.
3. Add the salt, pepper, chili powder, thyme, bay leaf, cloves, tomatoes, green pepper, beef stock, and boiling water to the pot. Stir well to combine all ingredients.
4. Cover the pot tightly and reduce the heat to low. Simmer gently for 2 1/2 hours, or until the beef is very tender and almost falling apart.
5. Add the potatoes, carrots, onions, and celery to the stew. Stir to incorporate them into the liquid. Cover the pot again and continue to cook for 1 hour, or until the vegetables are tender.
6. Stir in the peas and cook for an additional 15 minutes, or until they are heated through and tender-crisp.
7. Serve hot. This hearty beef stew pairs perfectly with small, buttered biscuits for dipping and soaking up all the delicious gravy.