Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's old time beef stew. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Old Time Beef Stew is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Mike's Old Time Beef Stew is something which I’ve loved my entire life.

Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Remove bay leaves and garlic clove. Bring just to boiling; reduce heat. Heat olive oil in a large stockpot or Dutch oven over medium heat.

To begin with this recipe, we have to prepare a few components. You can cook mike's old time beef stew using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Old Time Beef Stew:

1. Make ready Old Time Beef Stew
2. Get 3 lb Boneless Beef Chuck
3. Prepare 3 box 32 oz Beef Broth
4. Make ready 3 dash Worcestershire Sauce
5. Take 1 tbsp Each: Garlic Powder - Dried Parsley
6. Prepare 1/2 tbsp Each: Onion Powder - Italian Seasoning - Black Pepper
7. Get 1 large Bay Leaf [optional]
8. Get 2 tbsp Cooking Oil
9. Prepare 1 large White Onion [quartered]
10. Take 3 large Celery Stalks [1" chop]
11. Take 3 large Carrots [peeled - 1" chop]
12. Make ready 4 large Potatoes [washed - cut in large quarters]
13. Make ready 1 can 8 oz Stewed Tomatoes [optional]
14. Prepare 2 tbsp Corn Starch + 2 tablespoons Water Or Flour [to thicken]

In this video Deronda demonstrates how to add a perfect sear to beef cubes before adding. Add the potatoes and simmer until. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. When chilly weather starts to creep in, there's only one food that can really warm my bones: a hearty and flavor-packed beef stew.

Steps to make Mike's Old Time Beef Stew:

1. In a larger pot, place the cooking oil, beef roast, 2 boxes of beef broth and seasonings, in that order.
2. Allow pot to simmer with lid on for 3 1/2 hours. Checking in it occasionally. By this time your beef broth will have reduced to 1/3 of what it was initially. You'll want this reduction to happen.
3. With meat and broth still in pot, cut roast into larger, bite sized pieces. Your roast should be falling apart by now.
4. Add your 3rd box of beef broth to the pot.
5. Add all chopped vegetables to pot. Add water if you need more broth to cover your vegetables.
6. Simmer 30 additional minutes stirring occasionally until vegetables are fully cooked. If you'd like your broth thicker, mix 2 tablespoons Corn Starch and 2 tablespoons water and pour it into your simmering pot. It will thicken as the broth bubbles. If you'd like it thicker, add 2 tablespoons more.
7. Serve with fresh, warm bread for dipping on the side.

Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. When chilly weather starts to creep in, there's only one food that can really warm my bones: a hearty and flavor-packed beef stew. Pair a big bowl of it with a slice or two of buttered homemade bread and I'm as cozy as can be. My go-to is Taste of Home's Deputy Editor James Schend's beef stew recipe, which is hands-down the best beef stew I've ever had. This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food.

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