Beef Stew – Straight Up

2 lb beef cut in 1′ cubes
6 tbsp flour
1-2 sweet onions
3-4 stalks celery
3-4 cloves garlic
2 large jalapeno
3-4 carrots
1 28oz can crushed tomatoes
28oz water
Bay leaf
3-4 small potatoes


S/P liberally the beef and place in a plastic bag, paper bag or Tupperware type device and douse with the flour. Shake and let sit @ room temp for about 20-30 minutes.
3 tbsp canola oil in a large dutch oven and sear, going in batches. Do not crowd! It will only sweat and turn gray. Add more oil if need be. Remove and add more oil then drop onion, celery and carrots. S/P. Stir up all of the crud left behind from the beef. 3-4 minutes later add garlic and jalapeno. Stir in the can of tomatoes. Reintroduce beef, add can of warm water. Add bay leaf and bring to a boil. Reduce heat to low, cover and simmer for 1.5 hrs.
Dice Potatoes into 1″ cubes and drop into stew (add water if needed). Bring back to boil and reduce heat, cover and simmer for 30 minutes. Stir on occasion.
Remove bay leaves, taste and adjust and simmer for 15 more minutes uncovered. Add i pkg of frozen corn/green beans at the end if desired.


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