Beef Stew

 You know, my grandson starts school tomorrow. I'm not going to say this summer has flown by, because at times it just seemed to drag on, but it is hard to believe he is starting school already! WOW!

Anyways, that isn't what this post is about, as you can tell by the title, so let's get on with it, shall we?

I know it is rather HOT outside to be making beef stew;
but my youngest son asked if I could make it.
Since this young man doesn't ask much of me, I was more than willing to make it.

There are not a lot of images in this post
but you will get the jest of it.

 This recipe will feed about 8 to 10 people.



  • 4lbs of beef for stew
  • 6 cups beef broth
  • 3 packs McCormick's Beef Stew Seasoning Mix
  • 3 cups of water
  • 10 medium/large potatoes cut into 2 inch cubes
  • 1 large bag of fresh baby carrots
  • 8 cups of broccoli florets (frozen)
  • 2 tablespoons cornstarch
  • any kind of hard roll


  1. 1. spray large fry pan with cooking spray, turn heat on medium high, place meat in pan. Season meat with salt, pepper, garlic powder and dried onion flakes.
  2. Many people flour their meat before they brown it. I DO NOT like the way the meat taste, so I prefer to omit the flour.
  3. 2. once meat is browned, drain off any fat and set aside.
  4. 3. in a large stock pot on high combine beef broth, water and seasoning mix and bring to a low boil.
  5. 4.once broth starts to boil, slowly add in beef and bring to a boil, stirring occasionally.
  6. 5. turn heat down to simmer, cover and simmer for 2 to 21/2 hours, stirring occassionally.
  7. 6. at the 2 to 21/2 hour mark, add in potatoes and fresh carrots. Turn heat up to medium low and bring to a slow rolling boil ( about 15 to 30 minutes, it depends on the size of the pot).
  8. 7. let boil for about 15 minutes, stirring occassionally
  9. 8. turn heat back down to simmer and cover, until potatoes and carrots are almost soft, add in frozen broccoli florets and simmer until all are soft. about 20 to 30 minutes.
  10. 9. in a cup or small bowl add 2 tablespoons cornstarch and about 1/4 cup water and whisk until lumps are gone. Turn heat up to low and add the cornstarch mixture, stir in well.I add the cornstarch to thicken just a tad, since I DO NOT like it too thick or too runny.
  11. Let cook on low for about 15 minutes, turn down to simmer
  12. and
  13. serve with your favorite hard roll.
Created using The Recipes Generator


Enjoy your day,
Tina ♡

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