SOUP WEEK continues over here with…a stew 🙂 .
You guys, this is my mother-in-law’s recipe and truly one of our FAVORITES!!! Every single time I make it, I think “I should make this more often” because my kids eat bowl after bowl. This time of year, I would say we have it just about once a week. You can make it two different ways (stovetop or oven), but I always use the oven method. When we had it last week, one of my kiddos had THREE BOWLS. I’m telling you, it’s delish! It’s also super easy too.
If you missed the other SOUP WEEK recipes, make sure you check out our TOMATO BASIL SOUP plus our beloved WHITE CHICKEN CHILI too!
From my January kitchen to yours, enjoy! xx
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Classic Stew
- Prep Time: 10 minutes
- Cook Time: varies
- Total Time: 0 hours
- Yield: 4 to 6 1x
Description
You guys, this is my mother-in-law’s recipe and truly one of our FAVORITES!!! Every single time I make it, I think “I should make this more often” because my kids eat bowl after bowl. This time of year, I would say we have it just about once a week. You can make it two different ways (stovetop or oven), but I always use the oven method. When we had it last week, one of my kiddos had THREE BOWLS. I’m telling you, it’s delish! It’s also super easy too. We always add more meat to this recipe without changing up the amount of liquid we include, and it works just fine!
Ingredients
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1 tablespoon Extra Virgin Olive Oil (EVOO)
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one pound or so stew meat or any lean beef you prefer cut into bite sized pieces (we use almost three pounds for our family)
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1 onion, chopped
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1 garlic clove, chopped
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4 cups water
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2 tablespoons honey
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1 tablespoon lemon juice
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1 tablespoon Worcestershire sauce
- 2 bay leaves (fresh or dried work)
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½ teaspoon paprika
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1 cup baby carrots (or 2 large carrots chopped)
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2 Idaho potatoes or a few new potatoes, chopped into bite sized pieces
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1½ tablespoon corn starch
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1½ tablespoon water
Instructions
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In a large (oven proof) Dutch oven, brown your meat in EVOO until brown all over (5-7 minutes).
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Add in next 8 ingredients (plus plenty of salt and pepper), cover with lid and either cook at 275 degrees in the oven 5-6 hours or cook on top of stove about 2 hours (with the lid on as well).
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If you’re cooking the stew all day in the oven, then about one hour before you’re ready to eat, add in the carrots and potatoes, cover and return to oven to finish cooking. If you’re cooking the stew on the stove top, then about 30 minutes before you’re ready to eat, add in the carrots and potatoes, cover and finish cooking on the stove.
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Regardless which method you use, about 10 minutes before you’re ready to serve, stir the corn starch and water together in a little bowl until combined. Remove the pot from the oven (if it’s there) and set it back on the stove top. Uncover and add in corn starch mixture. Turn heat on stove up to medium-high and let the stew bubble away uncovered 10 minutes, stirring occasionally (the corn starch mixture will thicken the stew up).
- Ladle into bowls and serve.
Notes
For my family of six, we always add more meat to this recipe without changing up the amount of liquid we include, and it works just fine! You really can’t mess this recipe up! Your house will smell amazing too!
Marla says
Hi Shay!
Do you also add more carrots and potatoes with the same amount of liquid ? Thanks!
Mix and Match Mama says
My family is fine with this quantity of carrots and potatoes (they just want the extra protein), but if I were to add more veggies and more protein, I would add at least a cup more of water.
Jenna Cooley says
Hi Shay! This looks amazing! I was just thinking that stew sounded yummy this week and, bonus! I already have the ingredients. Have you ever used your slow cooker for this?
Mix and Match Mama says
I have, but I find that the veggies get tender faster/it comes together better in either the oven or on the stove. It’s delish!
Paula R. says
Shay-I’m adding this to our meal list this week. It sounds wonderful and I’m always looking for stove top or oven recipes as we can’t be grilling now due to frigid temps.
I read the recipe over a few times and confirming it’s literally just water for the liquid base -no broth of any type?
Just trying to wrap my brain around that, ha! 😜 But you are the master of recipes so I will trust you-implicitly.
We enjoyed several of your recipes this holiday season! Your pumpkin pie is always my go-to pie recipe-even if I don’t include the streusel topping.
Mix and Match Mama says
That’s correct! It’s really that simple! Thank you for your sweet comment, Paula! You truly have no idea how much it meanns to me. Have a wonderful day!
Lynn V. says
Shay, I always love your recipes! Do you have a “classic” chicken noodle soup recipe? I did a quick search and didn’t see one.
Mix and Match Mama says
I don’t have a classic chicken noodle, but I do have these variations: https://mixandmatchmama.com/?s=chicken+noodle
Janice says
I veganized this recipe tonight and it’s delicious! (Gardein beefless tips, maple syrup instead of honey, vegan Worcestershire, a couple of not-beef bouillon cubes, and double the veggies.) The broth is amazing!