Rick's Beef Stew Recipe


1/4 cup flour

2 teaspoons sea salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

2 pounds stew meat - trimmed and cubes

2 tablespoons rice bran oil

4 small yellow onions - peeled and quartered

2 cloves hardneck garlic - peeled and left whole

3 medium carrots - peeled and cut into 1-inch pieces

4 small potatoes - peeled and quartered

1 cup celery - cut into 1/2-inch slices crosswise

1 15 oz canned tomatoes

sea salt and freshly ground pepper to taste

This recipe came from a locally produced cookbook, 40 Seasonal Soups, publish by Sacred Heart Shelter. All the recipes were "donated" by local chefs and food purveyors -- including this one, from Master Butcher, Rick Frier of A&J Meats.

This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle. 

Adapted from 40 Seasonal Soups, Sacred Heart Shelter (2009) 


Rick's Beef Stew Recipe

1. Preheat overn to 400-degrees F

2. Combine flour, salt, pepper and paprika in a plastic food storage bag. Add beef several pieces at a time, until well coated.

3. Place oil in an oven-safe casserole dish or dutch oven. Add beef to pan and mix well.

4. Transfer to oven and bake, uncovered, for 30 minutes, stirring once.

5. Combine onions, garlic, carrots, potatoes, celery and tomatoes in a large bowl. Add to meat and stir.

6. Reduce heat to 350-degrees, cover stew and return to oven for one hour and 45 minutes, stirring once or twice while cooking.

7. Season with salt and pepper.

serves 8