Convention of Statesmen


Recipe: Beef Stew

With all the snow falling here in Utah, and it is copious amounts compared to the last few years, I've felt strong cravings for my winter comfort foods. One of my favorites? Steaming, flavorful, succulent beef stew. Love the stuff. And it is, by far, best served with homemade bread, fresh out of the oven. Slather that with fresh butter and dip it in the beef stew . . . ahhh. As soon as I'm off bed rest, oh please only three more days, this is the very first thing I'm going to make. And chocolate chip butterscotch chip cookies. Ooh, ooh, and fudge. Mmmm, and corn bread. Yeah, I'm ready to stop lounging about. I've read close to 30 books. Watched copious amounts of television and movies. And slept, and slept and slept.

Anyway, I digress. Here's the recipe to Beef Stew which I developed over the years of my marriage:

Beef Stew

1 to 2 lbs. Stewing Beef
2 T. Extra Virgin Light Olive Oil
2 C. Boiling Water
1 t. Garlic Salt
1 t. Onion Powder or 1 small onion
½ t. Salt
1 t. Black Pepper
1 t. Emeril Lagasse’s Original Essence
2 Cubes Beef Bullion

Sear stewing beef in hot olive oil, for no more than 2 to 3 minutes, then place in a deep cooking pan.

Unwrap the 2 cubes of beef bullion and put into 2 cups boiling water and let dissolve. I like to put the beef bullion in saran wrap, fold it over, put that in a dish towel, fold that over and smash it with a hammer. Or you could go more high tech and use a pestle, I really want one of those.

Pour over the beef.

Sprinkle garlic salt, salt, black pepper and Emeril Lagasse’s Original Essence Seasoning over the stewing beef, covering every part. Cover and cook at a simmer for several three to four hours, occasionally adding water if the necessity arises.


I like to add a couple of packets of brown gravy mix and let it simmer in that.

Great to serve with:

Crisp cucumbers and tomatoes marinated (1 to 2 hours) in Italian salad dressing
Homemade Bread

Happy Eating

Return to the Neighborhood.
Recipe: Beef Stew Recipe: Beef Stew Reviewed by Candace Salima on Monday, December 29, 2008 Rating: 5