All-American Beef Stew in Sourdough Bowls

Let me start by saying sorry, no step by step pictures. While I am not a football fan, the Dallas-Green Bay playoff game was a real nail-biter.  Even this non-football fan (I barely understand the game) was screaming. Let’s just say it’s amazing the stew made it into the pot between commercial breaks.

Hubby has been in the mood for old-fashioned, simple comfort foods lately. While he says he loves just about everything that comes out of the kitchen, he was longing for a few childhood memories of his own. So tonight we are having a very straight-forward, basic All-American Beef Stew. Meat, potatoes, carrots and peas with a handful of pearl onions all cooked up in a rich beef broth. Okay – I did sneak in a splash of red wine simply because I could not resist.

All-American Beef Stew in Sour Dough Bowls
3-4 Carrots, peeled and sliced
4-6 Medium size Potatoes, peeled and quartered
4-5 tablespoons flour
1 Teaspoon Onion Flakes
2 Teaspoons Garlic Powder
Salt & Pepper to taste
1-2 Tablespoons Olive Oil
2 lbs Stew Meat
2 Can Beef Broth
1 Splash (or so) Red wine
Handful (about 8-10) Pearl Onions, blanched
1 Package Frozen Baby Peas in butter
Small Sour Dough Bread Bowls (1 per person) or large Sour Dough Rounds (for presentation)

In a pot of boiling water, blanch pearl onions. Pluck from water, allow to cool, then remove skin.

Peel and coin cut carrots. Set aside. Peel and quarter potatoes, place in a bowl of cold water until ready to use.

Heat olive oil in a large dutch oven over medium heat.

Place flour, onion flakes, garlic powder, salt and pepper into a large, resealable plastic bag. Place about ¼ to ½ of the stew meat into the bag with the seasoned flour and shake to coat meat.

Place coated meat in batches into dutch oven and brown on all sides, removing as necessary and adding more flour-covered meat until all the meat has been browned, about 10-15 minutes.

Return all the stew meat to the dutch oven. Add carrots, potatoes, beef broth to cover stew with about 1-2 inches of liquid. Bring to a full boil, reduce heat, cover and simmer for about 2 hours or until carrots and meat are tender and potatoes are cooked through yet firm.

Add frozen peas, return to a slow boil and cook until peas are hot, about 20 minutes longer.

While peas are warming, hollow out bread bowls and set aside.

When peas are hot, ladle stew into hollowed bowls and serve with bread pieces on the side.

Alternative, serve in soup bowls with sliced Sour Dough bread on the side.

Note: Stew can be made in a crock pot. Brown meat as above. Add liquid, bring to a boil. CAREFULLY transfer stew to crock pot. Add peas and cook on LOW for about 8 hours or HIGH for about 4 hours.

2 thoughts on “All-American Beef Stew in Sourdough Bowls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s