Southern Style Stewed Beef
Southern Style Stewed Beef is the ultimate stick-to-your-ribs comfort food. This fork tender beef in a thick, rich gravy is just like grandma made it.
Man, do I love pot roast and potatoes. It’s a dish my family always makes for Sunday supper and brings back so many wonderful memories. But LORD it makes a truck load of food! With just Austin and I, an entire roast is just too much. That’s why I love this easy recipe for Southern Style Stewed Beef – it’s just enough for a small family.
This recipe calls for “stew meat” which is typically chuck or round cut into cubes. It’s a tough cut of meat that becomes tender after simmered for a long period in liquid. Low and slow, baby. By the time your stew is done (about 3 hours), the beef will be fall-apart tender.
I like to use a pack of French onion soup with my roast because it has such rich, built-in flavor. It’s the perfect short cut for creating a really nice gravy. TRUST.
I serve this stewed beef over homemade mashed potatoes or white rice but it’s a preference thing, really. The mashed potatoes can make this a really heavy dish. You know, real low down, southern comfort. So if you’re looking for something slightly lighter, serve over rice. If you do, you may want to add in a few quartered red potatoes with the carrots.
Give this recipe a try and let me know what you think in the comments below. If you like it, try my recipe for Crock Pot Roast & Vegetables.
If you want to stay up-to-date on new recipes, follow me on Instagram @bluecheesebungalow. I post new recipes every week.
Kelsey Renee
Southern Style Stewed Beef
Ingredients
- 1 tablespoon olive oil
- 1 pound stew meat
- 1/2 onion (cut into 1/2 inch pieces)
- 5 cloves garlic (minced)
- 1 package onion soup mix
- 1 cup plus 1/2 cup vegetable or meat broth (I use chicken)
- 2 tablespoons flour
- 1 cup baby carrots
- 1 dry pint sliced portobello mushrooms
- Serve over Mashed potatoes or rice
- Chopped parsley to garnish
Instructions
- 1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven.
- 2. Season beef with salt and pepper. Add beef to pan. Sear all sides of meat to create a crust.
- 3. Add onion. When the onion is soft/transparent, add garlic.
- 4. In a small bowl, whisk flour into 1 cup broth.
- 5. Add broth and soup mix to skillet. Stir.
- 6. Cover skillet. Cook on low for at least 2 hours.
- 7. With one hour left, add carrots and mushrooms. Stir in remaining 1/2 cup broth. Cook for one hour or until carrots are tender.
- 8. Serve over rice or mashed potatoes.
- 9. Garnish with chopped parsley
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