Brenda Gantt Beef Stew Recipe
If you’re looking for a delicious and hearty meal, then look no further than Brenda Gantt’s Beef Stew! This classic dish has stewing beef, vegetables, and a flavorful broth. The result is a comforting and satisfying meal that will make your family return for more.
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Servings: 6 people
Calories: 242kcal
Equipment
- stove
- Stew Pot
- bowl
- measuring spoon
- Measuring Cup
Ingredients
- 1 1/2 White Onions Chopped: Establish a savory foundation with precisely measured one and a half white onions, expertly chopped to infuse a sweet and aromatic quality that forms the aromatic backbone of your stew.
- 1 1/2 lbs Stewing Beef with Fat Cut into 1-inch Cubes: Build a hearty and satisfying base with one and a half pounds of stewing beef, carefully cut into one-inch cubes, ensuring each succulent piece retains its tender juiciness, and the marbled fat imparts richness to the dish.
- 1 1/2 tbsp Extra Virgin Olive Oil: Commence your culinary creation with a touch of culinary luxury by adding precisely measured one and a half tablespoons of Extra Virgin Olive Oil infusing a rich and robust flavor that forms the foundation of your savory dish.
- 1/2 lb Carrots Peeled and Cubed: Introduce a touch of natural sweetness and vibrant color with half a pound of carrots, peeled and cubed, contributing a delightful crunch and a burst of earthy flavor to the ensemble.
- 3/8 tsp Garlic Powder: Elevate the savory notes with a measured touch of garlic powder adding a subtle complexity that harmonizes with the natural sweetness of the onions and carrots, enhancing the overall flavor profile.
- Salt to Taste: Delicately balance the flavors with a personalized touch of salt, ensuring each element in your stew is perfectly seasoned, creating a culinary symphony that delights the palate.
- 3/4 lb Red Potatoes Peeled and Cubed: Create a comforting and substantial texture with three-quarters of a pound of red potatoes, peeled and cubed, each piece contributing a velvety creaminess that complements the hearty beef and vegetables.
- 1 can 14.5 ounces Diced Tomatoes: Elevate your stew with the vibrant addition of a can of diced tomatoes, each juicy cube contributing a burst of freshness and a slightly tangy undertone that enhances the overall depth of flavor.
- Rosemary for Garnish Optional: Add a touch of elegance to your dish with the optional garnish of rosemary, infusing a subtle herbal aroma that enhances the visual appeal and complements the savory notes of the stew.
- Ground Black Pepper to Taste: Fine-tune the seasoning with a personalized touch of ground black pepper, ensuring each spoonful carries a hint of warmth that enhances the overall savory goodness of your stew.
- 2 1/2 cups Water: Achieve the perfect consistency by incorporating precisely measured water ensuring a balanced ratio that allows the flavors to meld harmoniously, resulting in a rich and flavorful broth.
Instructions
- Heat olive oil in a large stockpot and add the stewing beef cubes. Cook over medium heat, stirring frequently until lightly browned all over.
- Add the water, onions, potatoes, carrots, diced tomatoes, garlic powder and black pepper to the pot. Bring mixture to a boil and then reduce heat to low-medium.
- Simmer the stew for 1½ hours, stirring occasionally. Taste and adjust seasonings as desired.
- Serve with a sprinkle of fresh rosemary (optional).
Notes
• If you don’t have Italian extra virgin olive oil, you can use any mild oil like vegetable, canola or avocado oil.
• If you don’t have red potatoes, you can use any firm-fleshed potato such as Russet or Yukon Gold.
• To make the stew even more flavorful, add Worcestershire sauce to the pot before simmering.
• If you’d like to add some heat, try adding some cayenne pepper or red chili flakes.
