Ingredients for Beef Stew Daisyfields
- 2 lbs beef stew meat
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 tablespoons all-purpose flour
- Salt
- Pepper
- 1/2 teaspoon chili powder
- Thyme
- 1 bay leaf
- 1 teaspoon ground cloves
- 1 (28 ounce) can crushed tomatoes
- 1 medium green bell pepper, chopped
- 4 cups beef stock
- 2 cups boiling water
- 1 cup chopped potatoes
- 1 cup chopped carrots
- Onions
- 1 cup chopped celery
- 1 cup frozen peas
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How to Make Beef Stew Daisyfields
- In a heavy-bottomed Dutch oven or large pot, brown 2 lbs beef stew meat slowly over medium-high heat in 2 tablespoons of olive oil. Work in batches to avoid overcrowding.
- Sprinkle 1 tablespoon of brown sugar over the seared meat and continue browning until deeply caramelized.
- Lightly dust the meat with 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Add 1 teaspoon ground cloves, 1/2 teaspoon chili powder, 1 bay leaf, 1 (28 ounce) can crushed tomatoes, 1 medium green bell pepper (chopped), 4 cups beef stock, and 2 cups boiling water. Stir well to combine.
- Cover the Dutch oven tightly.
- Reduce heat to low and simmer gently for 2 1/2 hours, or until the beef is incredibly tender.
- Add 1 cup chopped carrots, 1 cup chopped potatoes, and 1 cup chopped celery. Continue cooking for another hour.
- Stir in 1 cup frozen peas and cook for 15 minutes more.
- Serve hot with small, buttered biscuits for the perfect comforting meal.
- For even richer flavor, prepare the stew a day ahead. The flavors will meld beautifully overnight!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
46g
Fat
64g
Carbs
17g
