Homemade Beef Stew

The cold weather is here and that means I can start making all the soups and stews that my family loves. I make beef stew at least once every year but I feel like I should definitely make it more often than I do. It is so yummy but even more important (well sometimes more important) it’s so easy to make! You have to do a little chopping but most of the cooking time is hands off and it’s all in one pot which means less work for after dinner. 🙂

This recipe comes from my mom. She gave this to me right after I moved out and I have made it this way ever since. I can remember the first time I ever made this. I made it for my boyfriend (I’m married to the guy now :D) and I was worried the meat and veggies wouldn’t get tender, I had a lot more flops back then… I remember for some reason we went to a cemetery and then when we got back to the house we enjoyed this warm stew and it turned out perfect. The meat and veggies were so tender! Definitely give this one a try!

You start off by browning the beef and onions in 2 T of olive oil. I used about 1 1/2 lbs of stew meat.

Once the beef is evenly browned you add in the coffee, water, ketchup/tomato sauce, bouillon, worcestershire, and barley. Bring to a boil then add the celery. Cover with a lid and turn down to low.

When the celery is almost tender add in the carrots, potatoes, and green beans.

Cover and simmer until all of the veggies are tender. Add salt and pepper to taste and serve.

5 from 1 vote

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Beef Stew

Thick stew with tender pieces of beef and veggies.

Author Haley

Ingredients

• 1-2 lbs beef chuck roast or stew meat cut into bite size pieces
• 1 small onion
• 1 c brewed coffee
• 5-6 c water
• 3/4 c ketchup or 1 small can of tomato sauce
• 3 t beef better than bouillon
• 1 T worcestershire sauce
• 1/2 c pearl barley
• 3/4 c chopped celery
• 1 c diced carrots
• 2 c diced potatoes
• 1 c frozen green beans
• salt and pepper to taste

Instructions

1. Brown the beef and onion in about 2 T olive oil.
   

2. Once meat is browned add in coffee, water, ketchup/tomato sauce, beef bouillon, worcestershire, and barley. Bring to a boil. Add in celery. Cover and reduce heat to low.
   

3. When celery is almost tender add in carrots, potatoes, and green beans. Simmer until tender. Add salt and pepper to taste and serve.
   

Recipe Notes

NOTE: If you want a less thick consistency you can just add more water and/or use less barley. Season accordingly.