Here’s a hearty Country Stew recipe — the kind that tastes like it’s been simmering on a farmhouse stove all afternoon.
Serves: 6–8
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: ~2.5 hours
Ingredients
- 2 lbs beef stew meat (or venison, pork, or a mix), cut into 1½-inch cubes
- 3 tbsp vegetable oil or bacon grease
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced thick
- 3 large potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen corn (optional: add green beans or peas too)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth (or chicken broth if using pork)
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp smoked paprika
- 1 tsp dried thyme (or fresh if you have it)
- 2 bay leaves
- 2 tbsp flour (optional, for thickening)
Instructions
- Brown the Meat:
In a large Dutch oven, heat the oil over medium-high. Add meat and sear until browned on all sides. Remove and set aside. - Sauté Veggies:
In the same pot, add onion, garlic, and celery. Cook until onions are translucent and fragrant. - Deglaze the Pot:
Stir in tomato paste and Worcestershire sauce, scraping up the brown bits at the bottom. Add broth, water, diced tomatoes, and all seasonings. Stir well. - Simmer the Stew:
Return the browned meat to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally. - Add Vegetables:
Add carrots and potatoes. Continue simmering uncovered for another 30–45 minutes, until vegetables and meat are tender. - Thicken (Optional):
If you want a thicker stew, mix 2 tablespoons of flour with a little cold water to make a slurry. Stir into stew and simmer 10 more minutes. - Serve Hot:
Ladle into bowls and serve with cornbread, biscuits, or crusty bread.