Rainy Day Beef Stew

by Michele Pesula Kuegler | October 9th, 2007 | Recipes, Soups & Stews

After a weekend away, we returned hoping for a sunny Columbus Day. We had visions of hiking, choosing a pumpkin amid the fields, or going to the beach for a walk and cooking lobster. However, we awoke to the sounds of pouring rain, thunder, and lightning. After reading a forecast of continual rain and temperatures in the 60s, our previous plans were canceled.  A new schedule of puzzle games for the girls and shooting games for the boys was created.

After conferring with family members, a dinner of beef stew was decided upon. To meet the tastes of all diners, green beans were served on the side as an optional add-in for the stew. Also, seeing that dinner wasn’t chosen nor ingredients bought until after lunch, this meal needed to made on the stove top.

A comfy afternoon of dinner simmering while children played and adults completed projects sounded perfect. When dinnertime arrived, the house was filled with the wonderful smells and warmth of our stew. Plus, a pan of homemade corn bread was taken out of the oven to be served piping hot with butter melting atop each slice. Though our outdoor plans were canceled, this made for a delicious end to our 3-day weekend.

Rainy Day Beef Stew
Serves 6


  1. 2 tablespoons vegetable oil
  2. 3 pounds stew beef, fat trimmed
  3. 1/2 cup all-purpose flour
  4. 3 tablespoons Kitchen Bouquet
  5. 3 cans beef broth
  6. 3 bay leaves
  7. 4 cloves garlic
  8. 2 white onions, sliced
  9. 1/2 pound baby carrots
  10. 1 bunch celery hearts
  11. salt and pepper
  12. 4 – 5 potatoes
  13. frozen green beans or peas
  1. Heat vegetable oil in a large pot over medium heat.
  2. Add beef to pot, season with salt and pepper, and cook until browned.
  3. Drain most of the grease from the pot.
  4. Add flour, Kitchen Bouquet, beef broth, bay leaves, garlic, and onion.
  5. Bring to boiling and allow to simmer for 2 hours, stirring frequently.
  6. At the end of 2 hours chop the carrots and celery into 1/2 inch chunks.
  7. Add to stew and continue to simmer for 30 minutes.
  8. While stew cooks, in a medium-sized pot, bring water to a boil.
  9. Peel and dice potatoes with a potato peeler into 1/2 inch chunks.
  10. Place in boiling water and cook until tender but not mushy*.
  11. To serve, place a large scoop of potatoes in each diner’s bowl.
  12. Add stew to bowl. If desired, add green beans or peas to each dish.
  1. *I find that the potatoes cook best separately. When cooked in the stew they tend to become overcooked.
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