1055 University Ave, Dubuque, IA 52001
Facebook Twitter RSS Feed Email Delays and Cancellations Listen Live

Tailgate Beef Stew

Tailgate Beef Stew 

3 lbs. beef stew meat (Cremer’s Bottom Round)

1/3 cup flour

2 teaspoons sugar

3 tablespoon vegetable oil

1 (15-oz.) can petite diced tomatoes, drained

3 stalks celery, chopped

4 russet potatoes, peeled and cut into quarters

4 carrots, peeled and chopped

3 tablespoon tomato paste

4 teaspoons chili powder

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1 container sliced white mushrooms

2 (1-oz) packages brown gravy mix

4 cups beef broth

1 cup frozen green peas

1 tablespoon corn starch

2 tablespoons water 

Combine flour and sugar together in a large bowl.  Add beef stew meat in batches and coat with the flour and sugar.  In a large skillet, over medium-high heat, add oil and brown meat on all sides.  Again, work in batches as to not over crowd the pan.  Using a slotted spoon, drain the meat and transfer to a large slow cooker.  Add the tomatoes, celery, potatoes, carrots, tomato paste, chili powder, Italian seasoning, garlic powder, salt, pepper, bay leaf, mushrooms, brown gravy mix and beef broth.  Stir and cover and cook on low for 6-7 hours.  Add frozen green peas.  In a small bowl, whisk together the corn starch and water.  Pour in the stew and stir.  Cook on low an additional 15 minutes, or until thickened.    

Print Friendly, PDF & Email