Prairie Beef Stew
Cubed stewing beef simmered with garden root vegetables until the gravy is thick enough to stand a spoon in.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 18 g
- carbs
- 30 g
- protein
- 34 g
- calories
- 430
Instructions
- 1
Toss the beef with the flour, salt and pepper until every cube is coated.
- 2
Brown the beef hard in the oil in batches — crowding the pot steams it instead.
- 3
Add the onions and cook for 3 minutes, scraping the browned flour off the bottom.
- 4
Pour in the stock and worcestershire, bring to a bare simmer, cover and cook for 75 minutes.
- 5
Add the potatoes, carrots and turnip and simmer uncovered for 35-45 minutes until everything is soft and the gravy has thickened.
- 6
Taste for salt and let it sit 10 minutes off the heat before serving.
Chef's tips
The flour coating is the thickener — no cornstarch needed if you brown it properly.
Ingredient substitutions
- turnip → parsnip or rutabaga
- beef stock → water plus a spoon of tomato paste for depth
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Boiling hard, which toughens the beef
- •Adding the vegetables too early
Serving suggestions
Cooked Prairie Beef Stew?
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