McCormick Beef Stew

Rich, hearty, beefy and perfect! McCormick Beef Stew has the right balance of flavor, juices and vegetables to satisfy your hungry team PLUS, it's EASY!

Prep Time15

Cook Time2

Total Time2 15

Course: main

Cuisine: American

Keyword: McCormick Beef Stew

Servings: servings

Calories: 208kcal

Author: Wendi Spraker

Cost: $10

Equipment

1 knife
1 cutting board
measuring cups and spoons
1 dutch oven 6 Quart stockpot
1 large spoon
1 stove top oven, crockpot, instant pot

Ingredients

2 Tbs Vegetable Oil
3 Tbs all purpose flour
2 lbs stew beef cut into bite sized pieces
3 cups water
6 cups chopped vegetables mix of onions, carrots and potatoes

Instructions

Heat the oil in a 6 quart dutch oven on the stove top over medium high heat.
Coat the stew beef with the flour in a medium sized bowl. If some of the flour remains loose in the bowl, don't worry about it too much.
Add the beef stew all at once when the oil is hot and shimmery. Add any remaining flour from the bowl to the hot oil in the dutch oven. Cook the beef until it is browned on all sides (you are not trying to cook the meat through, just getting some color on the meat) some of the flour and juices will brown on the bottom of the pan, don't worry about it, just keep going.
Add the water when the meat is browned and use a wooden spoon to scrape the bits of burnt meat and flour from the bottom of the pan.
Place the lid on the pan and bring to a simmer, lower the heat to medium low and continue the simmer for 45 minutes.
After 45 minutes, add the vegetables all at once and bring back to a simmer. Add the lid and allow to simmer for another hour or until the meat and vegetables are tender and falling apart.

Video

Notes

The best tip for perfect beef stew is to keep the pieces of meat bite sized. This can be tedious when preparing the beef stew but it is time well spent.
You will be tempted to remove the fat from the meat when adding it to the dish, however, that fat is flavor. Allow it to cook with the beef stew and remove it after cooking if it remains.
For a beautiful beef stew, remember that color is king. Orange carrots, brown beef, and perhaps a splash of green will make for a lovely dish. We eat with our eyes first.
Flavor is everything. Add the entire packet of beef stew and the other required ingredients.
Beef stew is always better on day 2 so make sure to enjoy the leftovers and keep refrigerated.
To rewarm, put the beef stew in a sauce pan and heat over medium heat on the stove top. You may need to add 1/2 cup of water to loosen the liquid in the pan.

SUBSTITUTIONS

Stew Beef - Any small cut piece of roast

McCormicks Beef Stew Packet - do not use an alternative

Vegetable Oil - Any corn oil, lard, peanut oil or substitute will work as long as it is a higher temp oil (not butter).

Water - Broth or stock is good (PRO TIP, in fact!).

Vegetables - Use any vegetable you prefer but we recommend carrots, onions and potatoes for the typical beef stew flavor.

Nutrition