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Hearty Beef Stew

Hearty Beef Stew

This recipe is from ranch cowboy Chris Littlefield’s wife, Dee Ann. This is how her grandma used to make it and bring it in a big Dutch oven and set on coals to finish cooking while the cowboys were working at the branding corrals. She would put a big batch of sourdough rolls in another Dutch oven and when they were done lunch was served to a big group of hungry cowboys. This stew always hit the spot. Serve with homemade bread.

Ingredients

  • 2 lbs cubed Wellborn 2R Beef Stew Meat
  • 12 cup flour
  • 12 teaspoons salt
  • 12 teaspoon pepper
  • 14 cup vegetable oil
  • 1 onion, chopped fine
  • 1 carrot, chopped fine
  • 14 cup finely chopped celery, with a few minced leaves
  • 1 tablespoon dried parsley
  • 1 bay leaf
  • 1 pinch thyme
  • 1-2 teaspoons Worcestershire sauce
  • 12 cups beef broth
  • 2 medium potatoes, diced
  • 2 carrots, diced
  • 2 onions, diced

Instructions

  1. Put flour, salt and pepper in a large Ziploc bag.
  2. Heat oil over medium heat in a large Dutch oven.
  3. Place meat in bag with the flour and shake until well coated.
  4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
  5. Stir until well browned.
  6. Add finely chopped carrot and next 6 ingredients.
  7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
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