Anyone ever watch The Famous Jett Jackson? Blast from the past, I know, but a good show. Remember the one where Miss Coretta hides all of her pots and pans from her ex-daughter-in-law so that she won't wash her pans? She didn't want the pans to lose all that seasoned goodness with harsh washing. Maybe that is a look into my future. If you ever come to my house and see pans in odd places, well...
Anyway, ever try to make your own beef stew? I tried to make my own all the time. It always ended up tasting like meat and potatoes cooked in water. Even if I added something to make it taste different like ketchup or tomato sauce, it just tasted like meat and potatoes cooked in water with ketchup or tomato sauce mixed into it. Beef stew from a can tasted better quite honestly.
Enter Emeril Lagasse and spices. I found his beef stew recipe and modified it SO very much, but I did not modify one very important part - the spices. He makes a blend of spices he calls "essence." You can see a reduced version on the side of my trusty recipe card in the picture below:
Ta-Da! Finally beef stew that is better that the canned kind. So. Much. Better. I have a sore throat today, and I made this to fix it. :) ...and I feel that you should know that I have made the recipe in this post more user-friendly than my trusty recipe card.
Step Five: When brown on all sides, remove the beef to a plate temporarily.
Step Thirteen: After an hour has passed, peel four potatoes, and cut them into chunks (whatever size you like. I cut mine into rather large chunks).
On a sidenote: Don't you love my potato peeling/chopping method? Peels on a paper towel. Genius, no? Some of you just responded no, and I'm ok with that.
Dutch Oven Stew
Click here for printable version
1-1.5 lb beef stew chunks (usually can be found pre-cut in the store)
1 medium onion, chopped
2-3 cloves garlic, chopped
1 1/2 T flour (I use self-rising, why? I do not know)
2 c. beef broth
1 T tomato paste
1/2 t. + 1/8 t. paprika
1 1/4 t. salt
1/4 t. pepper
1/2 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne
1/4 t. oregano
1/4 t. thyme
4 russet potatoes, peeled and cubed
Mix together paprika, salt, pepper, garlic powder, onion powder, cayenne, oregano, and thyme. Season the beef with the spice mixture on all sides. Heat oil in Dutch oven to med-high heat. Brown beef on all sides, browning in batches so that every piece of meat is always in contact with the pan. Remove beef. Cook onions in remaining oil until translucent. Add garlic; cook 30 seconds. Add flour; stir about 2 minutes. Add broth, tomato paste, and beef. Bring to a boil. Reduce to simmer. Cover and simmer 1 hour. Add potatoes. Cover and simmer 30 more minutes or until potatoes are tender.