Easy Beef Stew Stove Top Recipe
This past weekend the weather as so-so. Although the hubs is great with his grill, we thought the weather wouldn’t hold up. We decided then that we were going to cook inside.
What to do? What to do?
We went to the grocery store to see which cut of meat would “talk to us.” There was no plan, no agenda. Nothing was talking to us. Al of a sudden, hubby comes with beef and ask if I can make some beef stew just like my mom makes it. “Um…big pause… sure honey.” Picture when you say yes but your head shakes no, that was me at that moment.
My mind was racing as this is something I have never attempted but just like that it was like challenge: accepted!
I had sofrito (the base for most Puerto Rican cooking) at home so all I needed were some potatoes and carrots and a few other ingredients and off we were to the kitchen. The sherry cooking wine was my secret ingredient 😉 When it was all set and done eating this beef stew Puerto Rican style transported my to my childhood years when we would sat down and enjoy a good beef stew and the grown ups conversations.
Now, you could do this in a pressure cooker and have it done in half the time but alas, I don’t have one at home. This is one of those easy beef stew stove top recipe that requires minimal babysitting once it starts boiling.
I had brown rice with it and the hubs didn’t add anything to it and ate it like a soup.
- 3 tablespoons vegetable oil
- 1 1/2 pounds stew meat, pre-cut
- 1 medium onion, chopped
- 2 large garlic cloves, chopped (or 2 tbs garlic paste)
- 2 tablespoons of sofrito (or 1 ice cube shaped sofrito)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon ground cumin, crumbled
- 1 teaspoon smoked paprika
- 4 bay leaves
- 2 tablespoons all purpose-flour
- 2 14 1/2-ounce cans beef broth
- 1 cup sherry cooking wine
- 1 cup of water
- 4 large potatoes, cut lengthwise into quarters
- 3 large carrots, cut into 3/4-inch pieces
- Chopped fresh parsley
- Heat oil in heavy large pot or Dutch oven over medium-high heat.
- Add the stew meat in batches and brown.
- Transfer beef to bowl.
- Sauté the onion, sofrito and garlic for five minutes.
- Add parsley, cumin, paprika, bay leaves and flour and cook for two minutes stirring often.
- Add the sherry, water and beef broth.
- Add the browned beef to the pot and bring the stew to a boil.
- Reduce heat to medium-low and simmer uncovered 45 minutes.
- Add potatoes and carrots to stew.
- Continue to simmer for about 25 minutes until meat and vegetables are tender.
- Serve and enjoy!