Here’s a wonderful stew that delivers a zesty stroganoff base and is loaded with beefy flavor. This Easy Beef Stew Stroganoff is a delicious dish that you will want every night.
This recipe is easy to prepare and make. It is made up of simple and basic ingredients. That may be what most of us have in our homes.
What do we need to make this Beef Stew Stroganoff recipe?
As you can see, this recipe used three different kinds of root vegetables namely:
- Potatoes – Cubed, it’s best to use red or yellow.
- Carrots – Diced
- Turnips – Cubed, (can be optional if you cannot find one or if you are not a fan of turnips).
Beef – Trimmed of fat and cut into bite-size.
Water – for simmering the beef until it becomes tender.
Onion – coarsely chopped.
All-purpose flour & water – helps to thicken your stew stroganoff as it cooks.
Beef cube – this adds more flavor and a rich taste to your dish.
Sour Cream – I highly recommend using light sour cream in this recipe. Sour cream also helps thicken your stroganoff, giving you a zesty flavor and a creamier sauce.
I suggest that these vegetables should be cut in similar sizes so that they will be cooked at the same time.
Stew is a classic recipe, most especially during the cool season. I find it so comforting to have a bowl of stew and pair it with an Easy Homemade Dinner Rolls or rice. It’s pure comfort and perfect on a cold night.
But today, let’s make something different, add some twist to this recipe, and make this into a Stew Stroganoff.
How to make this Beef Stew Stroganoff
- In a large uncovered pot or dutch oven pan, sear the beef in cooking oil for about 5 minutes.
- Add one cup of water, beef cube, salt & pepper. Stir and bring to a boil. Once it comes to a boil reduce the heat. Cover and let it simmer for 1 to 1 1/2 hours or until the beef is tender.
- Immediately add in your potatoes, carrots, turnip, onion, and mushroom. Stir, then cover the pan. Let it simmer for 20 to 25 minutes or until the vegetables are tender.
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In the meantime, prepare your slurry. Mix two tablespoons of flour with a 1/4 cup of water, and stir until smooth.
- Once the vegetables are tender, gradually stir your flour mixture into the simmering liquid, and stir until thickened.
- Lastly, add sour cream to your mixture. Stir until heated through. Do not let it boil, once sour cream is incorporated, turn off the heat.
- Garnish with scallions and serve warm.
Be sure to check out these other comfort food recipes:
Baked Chicken Thighs with Peppers & Onions
One Pot Chicken, Rice & Corn Meal
Whole Roast Chicken with Potatoes & Onions
Beef Stew Stroganoff
Ingredients
- 900 g Beef Chuck or Blade steak cut bite size
- 2 tbsp Olive oil
- 1 Beef cube
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Water
- 4 cups Cubed Potatoes (Red or Yellow)
- 3 cups Diced Carrots
- 1 cup Cubed Yellow Turnip
- 2 cups Onion (coarsely chopped)
- 1/4 cup water
- 2 tbsp All-purpose flour
- 1 cup Light sour cream
- Scallions or green onions for garnish (optional)
Instructions
- In a large uncovered pot or Dutch oven, sear the beef in cooking oil for about 5 minutes.
- Add 1 cup of water, beef cubes, salt & pepper, then bring to a boil. Then reduce the heat. Cover and simmer for 1 1/2 hours until the beef is very tender.
- Then add potato, carrot, turnip, onion, and mushroom. Stir and cover. Simmer for 20 minutes or until the vegetables are tender.
- Once the vegetables are tender, stir 2 tablespoons of flour into 1/4 cup of water, and mix until smooth. Gradually, stir the flour mixture into the simmering liquid. Stir until thickened.
- Last, add sour cream to the mixture. Stir until heated through. Do not let it boil. Turn the heat off and garnish with scallions.
Notes
Thanks for stopping by, ENJOY 🙂
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