Beef Stew 2

22 Nov

Recipe adapted from

I made this recipe before, but I decided to adapt it a different way.

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2  cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon of Tabasco
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 2 large potatoes, diced
  • 4 carrots, sliced
  • 3 stalks celery, chopped

Preheat oven to 300 degrees.

Place meat in large pot. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.

Stir in the garlic, bay leaf, Tabasco, crushed red pepper, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook for 3 hours. Season with salt and pepper to taste. Serve hot on a cold day.


I do not have a slow cooker so I made this stew in the oven instead. You can also make it in a slow cooker, by putting all the ingredients in the cooker and cooking on low for 8-10 hours.

I chose to doctor up the recipe from AllRecipes to make it have a bit more spice. I like warm, comforting stew, but I needed a bit more flavor. I made it for my boyfriend’s birthday dinner and he loved it. He said it’s one of his favorite meals, so I consider that a win! I would definitely use this recipe again. Let me know if you try it out. 🙂

If you prefer a stew without the spice try Beef Stew 1.

Sorry guys! I loved this dish so much I didn’t manage to get a picture of the finished product before it was devoured! It was just THAT good!

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