Steak Stew

  • Steak Stew

Fall is finally here!
That was the longest summer ever. The heat was unbearable and we had a little rain one day, I think.
Too miserable.
But now the cooler weather is here! We still haven't seen any rain, but the heat has passed.
Perfect for fall cooking and baking.
Like comforting casseroles, soup, and stews.
I am teaming up with College Inn to share this recipe with you.
We love this stew. It is so flavorful and hearty and just says, " Love".

Steak Stew

Also seen on Mandy's Recipe Box


2    tablespoon    butter
2    tablespoon    olive oil
3    tablespoon    flour
1    teaspoon    salt
6    cup    beef stock
2    cup    water
1    bay leaves
6    ounce    tomato paste
15 1/4    ounce    yellow corn ( drained )
1 1/2    pounds    beef, round, steak ( boneless, cut into cubes )
1/2    cup    onion ( chopped )
1/4    teaspoon    black pepper
1 1/2    cup    potatoes ( peeled and diced )
1 1/2    cups    carrots ( diced )
1 1/2    cups    celery ( chopped )


Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat. In a large soup pot, pour in the beef broth and water, and add the bay leaf. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.


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