Simple Beef Stew

When I was growing up and snow/sleet/freezing rain was in the forecast, my mother always made beef stew.  I never remember her making chili or taco soup which is more common now when the forecast turns messy.  She always made a very simple beef stew and a cast iron skillet of cornbread.  

With the South about to be hit with our first "deep freeze" of this season, I stocked up on a great deal of stew meat at the grocery store.  

While we were in the UK, I received many messages advising me to go to the grocery store and find Oxo bouillon cubes to bring home.  I did and used them in this recipe and I could tell there was a definite depth of flavor in the broth.

1 T. vegetable oil

2 lbs. beef stew meat, cut into bite sized pieces

2 medium yellow onions, chopped

4 cloves garlic, minced

2 pkgs. beef stew seasoning mix

4 Oxo beef bouillon cubes dissolved in 6 cups of warm water

3 large carrots, sliced

2 large russet potatoes, peeled, and cubed into bite sized pieces

3 bay leaves

Heat the olive oil over medium-high heat in a 5 quart Dutch oven.  Add the stew meat about 1/2 pound at a time and, stirring frequently, allow to brown.  When beef is seared, remove from Dutch oven to a bowl and continue browning 1/2 pound at a time.  Add the onions to the last 1/2 pound of beef.

When all the stew meat has been browned, add the previously seared beef back to the Dutch oven along with any juices on the plate.  

Add the garlic and seasoning packages and stir to combine with the seared beef.

Pour in the beef broth and bring to a gentle boil.  Add the carrots, potatoes, and bay leaves and lower the heat to a simmer.

Let the stew simmer for 40 - 45 minutes, stirring occasionally so the stew doesn't stick.

While the stew is cooking, bake some Lolly's Cornbread !

When potatoes are carrots are fork tender, your beef stew is ready to enjoy. Remove the bay leaves before serving.