Kitchen Confidence: Beef Stew

The Morning Show

Cooking coach Adam Wisnewski helps us gain some confidence in the kitchen this morning. He shows us how to cook up some beef stew to keep you warm as it starts getting colder outside.

Kitchen Confidence Topic: Beef Stew

Fall Favorite: Simple Beef Stew

Menu
Warm yourself with an easy beef and vegetable stew.
Ingredients
* ½ cup flour
* ¼ tsp salt
* ½ tsp pepper
* ½ tsp sage
* 2 tablespoons oil
* 1 ½ – 2 pounds beef stew meat, cut into large pieces (chuck, tip, or round beef roast)
* 1 onion, chopped
* 2 bay leaves
* 1 14 oz can tomato sauce
* 6 cups broth (or water), divided
* 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, butternut squash, yams, parsnips, rutabaga, mushrooms, spinach or other greens, etc)


Instructions
* Combine flour, salt, pepper, sage
* Heat oil in large pot over medium high
* Toss beef pieces in flour mixture
* Brown meat in oil, in batches if necessary, set aside, reserve remaining flour
* Add onions to pan and brown
* Add browned meat, bay leaves, tomato sauce and 5 cups of broth, bring to light boil, reduce to simmer
* Simmer 90 minutes, until beef is tender
* Add vegetables, cook for 30 minutes, until tender
* Mix remaining 1 cup broth with remaining flour mix. Whisk or shake in jar until smooth. Add to stew, bring stew to a boil for one minute, stirring constantly

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