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Winter Beef Stew

(2 Votes)
2 Hr 30 Min

This Winter Beef Stew tastes best on a cold night. It's flavors remind us of warming up after a morning of snowballs fights in the front yard. If the weather isn't cold where you live, don't worry! The flavors in this soup are so good, you'll want it all year.

What You'll Need

  • 2 tablespoons all-purpose flour
  • 2 pounds beef stew meat
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon black pepper
  • 3 cups water
  • 2 envelopes (one 2-ounce box) onion soup mix
  • 3 large onions, quartered
  • 8 carrots, cut into 1-inch chunks
  • 6 medium-sized potatoes, peeled and quartered

What to Do


  1. Place the flour in a shallow dish and coat the beef completely.
  2. In a soup pot, heat the oil over medium-high heat and brown the beef on all sides.
  3. Add the salt, pepper, water, and soup mix; bring to a boil. Reduce the heat the low, cover, and simmer for 1-1/2 hours or until the meat is almost tender.
  4. Add the onions, carrots, and potatoes and simmer for 45 minutes, or until the meat and vegetables are tender, stirring occasionally.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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After all the veggie ingredients are added, I like to finish it in the oven rather than standing over the pot and stirring constantly. Mmmmm, gravy based food, it doesn't get any better than this! Sometimes I add marjoram as a flavor boost, but not a bunch, maybe a teaspoon of ground, but not always. Just a change of pace. It's too dang hot to make this now, even in Buffalo, NY. Maybe I'll dig the crock pot out, because now you have me literally jonesing for it!



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