I have also cooked Mom's beef stew my entire adult life. I learned how to prepare it long before I ever married and moved out of my parent's home. It is still one of my favorite meals. While I often desire beef stew in the winter, it is delicious any time of the year.
My husband likes to eat his beef stew over rice. Several family members like to crumble up crackers over the top and stir them into their bowl of soup. Clearly, there are multiple ways to enjoy beef stew. Whichever you prefer, one thing that is always true, everyone loves Mom's beef stew.
Mom's Stew Recipe
I like to cut up a beef chuck roast for the stew, but when I was a child,
we often used stew meat that was already cut up and sold in packages at the
grocery store. Either is fine, but my husband prefers more meat in
stew. Therefore, it is cheaper to buy a chuck roast when it is on sale
and cut it up, than to purchase prepacked, cut up stew meat. Mom and I
both agree that the chuck roast is also better meat.
Mom's Stew Ingredients
- Beef Chuck Roast or Stew Meat (minimum of two packages of stew meat)
- 5 – 7 Red Potatoes (peel and cup up)
- 1 bunch of Carrots (peel & cut-up)
- 1 Can Green Beans
- 2 cans of Veg All
- 2 small cans of Hunts Tomato Sauce
Directions
Cut up a beef chuck roast or use 2 packages of cut-up stew meat. (See Image Below)
In a large dutch oven pot, add meat, salt, pepper and water. Water should be close to the top of pot, easily covering all meat
Bring to a boil, then turn down to a low boil, which is 4 on my stove top.
Cover with tilted lid or a Pampered Chef "Boil Over No More" and simmer for 6 hours, checking occasionally to make sure water does not boil too far down. Add water as needed to keep the meat from sticking to the bottom of the pan.
Cook for 6 hours, then add the vegetables and cook for 1 hour
Add tomato sauce and simmer for 30 minutes
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