This delicious beef stew is a fall and winter favorite in our house.
It makes the kitchen smell wonderful on chilly days when we are stuck inside.
This recipe makes plenty for a large family and enough for leftovers the next day. My children often go back for a second helping.
Cut beef into small cubes. Often the pre-cut pieces from the butcher are huge and don’t cook as well in the stew. If they are precut from the butcher, make the cubes smaller so that they are bite sized. Coat the beef lightly in flour and sauté in oil.
I love extra veggies in my stew and often add more than the recipe calls for. Because there are many potatoes to peel and veggies to chop, I usually enlist some help for this recipe.
I sometimes add extras including parsnips, sweet potato or even some beans. If I am adding something “really healthy” that my children won’t like, I just add it to my bowl only.
This whole recipe can be ready to enjoy in just over two hours. Most of the cooking in my house is done by me alone and the consuming by everyone else. If my husband and children are starving, I can often inspire them to help out to make dinner ready to eat faster. Now that my teens are always hungry, this trick works quite often.
This makes the work go faster and teaches my children some important food prep and cooking skills.
Other Posts You May Like :
Save $1200 per Year – simple ways to save money
6 Ways to Earn Extra Cash – how to add income
10 Steps to Smarter Banking – save time and money
5 Step Weigh Loss Plan – How to drop a few pounds
20 Ways to Add Activity to your day – Exercise Motivation
Warm crusty bread is perfect for dipping in the sauce to get every last drop. This stew is wonderful on its own and doesn’t need any extras. All the same it is also delightful over some egg noodles. If you have extra guests for dinner, using the egg noodles insures that there is enough for everyone with leftovers as well.
Other Juggling Mother Recipes you may like: