Bundle up on the couch in soft comfy clothes, fuzzy thick socks, a favorite blanket from the chest, and grab a great big spoon! Because I’m going to be adding some classics as well as new ones to my beef stew with corn and peas of soup recipes for you this season, and I’m starting off with the REAL DEAL, good old-fashioned, beef stew! NO frills, NO fru-fru stuff in it.

Just a damn good bowl of beef stew to warm you up! Classic-style, thick and hearty, just like Grandma made! Chock FULL of veggies, this stew is loaded with protein, nutrients and vitamins our bodies need this time of year to help fight off colds and flu viruses! Not to mention, it sure helps to warm your hands when you wrap them around that nice warm bowl, too! This may take an afternoon or morning, but you’ll get so many rib-stickin’, piping hot bowls from it, and you’ll be rewarded for several days with hearty, heavenly goodness! We always had beef stew with homemade biscuits or plain ol’ bread and butter. It’s the perfect way to swipe the bowl clean of all of that thick, rich broth not leaving a drop behind!

So get out a pot, and start filling it with something that’s going to stick to your ribs, provide your body with the fuel and flu fighting power that it needs right now, and warm you up from head to toe! Those first cold icy breezes and freezing temps are hard to get used to! And a nice thick stew is one way to keep warm! I hope this gives you something nice and reliable to make and count on for years to come.

It’s nothing fancy-pants, but always a wonderful welcome to chilly fall days and freezing cold nights! Make a pot today, and provide yourself and family with this wholesome, homemade Thick and Hearty Classic Beef Stew! If you’d like to go old-school, why not whip up a batch of my homemade Mile-High No-Fail Sour Cream Biscuits to go with! Have a wonderful day, and enjoy! Please note that the recipe should read to add the next 7 ingredients, not 6. And the cajun seasoning is to be added twice. I cannot edit the recipe card at this time, but will as soon as possible after doing a full update on my blog.

Instructions Cut up beef into large, double bite-sized chunks trimming all fat. Beef shrinks as it cooks so go much larger than you would think. Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. Shaking in a bag does not work well.

A bowl and large spoon works perfectly. In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides. Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally. 30 -35 minutes, or until veggies are tender.

Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. Stir once or twice during simmering to make sure nothing is sticking to the bottom. Stir in drained corn and heat through. Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!

Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating. When adding the celery, carrots and potatoes, I always add the potatoes last, cutting one at a time, and adding what will fit. I prefer a cornstarch slurry of just 2 Tbl. My hubby prefers it super thick, and likes the full 3 each.

So start with two each, stir it in, and then you can always add more if you like. I just used the ingredients and the last item before the instructions. The crisco goes with the meat, so the cajun is the last ingredient which is 7 not 6. Stop just before the butter as the butter goes with the carrots and veggies. I also substituted Smoked paprika for straight paprika, but either would be good. Hi Kelly,I wish there was a printable version of this.