The Best Beef Stew, Ever!

I'm a huge fan of recipes that are passed down from one generation to another. They are always delicious because they are tried and true. I finally got a hold of the Beef Stew that Dr. Sweetpea grew up eating, and it's phenomenal. I mean, we made this stew twice in two weeks! Definitely a keeper for us, and a recipe that we will pass down to our kids one day too. 

The Very Best Beef Stew

(Source: Dr. Sweetpea's Family)

3 pounds cubed beef stew meat

1/4 cup all-purpose flour

1/2 teaspoon salt, or to taste

3 tablespoons olive oil

1 tablespoon dried parsley (optional)

2 cups boiling water (I used 1 1/2 cups)

1 (1 ounce) package dry onion soup mix

4 tablespoons butter

3 onions, sliced

1 cup baby carrots

4 large potatoes, cubed

Okra (optional)

Brussel Sprouts (optional)

Place meat in large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with meat, and shake and coat. Heat olive oil in a large deep (covered) skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside uncovered. Remove the browned meat into a large bowl and set aside. In the skillet, melt the better and add in the sliced onions. Cook the onions for 3 – 4 minutes. Add the browned beef back into the skillet.  Mix the 2 cups of hot water with the dry onion soup mix. Pour this mixture into the skillet with the beef and onions, aiming to keep beef cubes halfway submerged during cooking. Cover with lid and cook on medium low for 1 hour, at a light simmer.  Add hot water as needed to keep cubes submerged halfway, as above. After 1 hour, add the cubed potatoes, cover and let cook about 1 more hour. Then add some baby carrots, okra or Brussels sprouts and cook for about 30 minutes.