Recipes

Fancy Navajo Beef Stew

The Fancy Navajo

Today I will be sharing my Fancy Navajo Beef Stew recipe. Not only is it hearty, it’s a simple recipe with ingredients you may already have on hand. One of my favorite food memories growing up was eating beef stew in kindergarten. I know such a specific moment in time and such a long time ago. It’s a taste I’ve always remembered and have recently stumbled upon those flavor profiles as an adult.

I am pretty sure the beef stew I ate in kindergarten was canned Del Monte beef stew but have yet to venture out and try it as an adult. But from what I can remember the beef stew is a little bit thick and sweet. Together it’s like a warm hug that fills me with such joy. I hope you enjoy make this and if you do make it, send me a picture!

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Fancy Navajo Beef Stew

Yields: 6-8 servings

Tools:

  • Large Pot with lid. I like using my dutch oven.
  • Cutting Board
  • Knife
  • Stirring Spoon
  • Measuring Spoon
  • Vegetable Peeler

Ingredients: 

  • 1.5 lbs. of beef stew meat
  • 2-3 medium sized potatoes, cubed (Yukon Gold Potatoes work best, but Russet works just fine)
  • 2 medium peeled carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 half medium yellow onion diced
  • 32 oz of beef broth
  • 2 tbsp of tomato paste
  • 1/4 cup of all-purpose flour
  • 2 tbsp olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. In a medium sized bowl, pat down excess moisture on beef stew meat with a paper towel and evenly coat meat with all-purpose flour
  2. Turn on stove to a medium heat and add in oil and let heat up. Once heated up, carefully place meat in the pot and brown. Be careful to not burn the flour. Turn down heat if necessary.
  3. Once browned add in cubed potatoes, carrots, celery, and onion
  4.  Add in garlic powder, salt, and pepper.
  5. Continually stir mixture until seasoning has been combined and are tender
  6. Add in beef broth. Broth should cover all of the mixture. If not covered completely add in more broth or water.
  7. On a medium heat, let soup come to a boil and reduce to a simmer and cook for 30 – 40 minutes or until potatoes and carrots are softened.
  8. Add in tomato paste and frozen peas and cook for an additional 10-15 minutes
  9. Voila enjoy!

Want to learn how to make some tortillas for your beef stew? Then head to this blog post: https://thefancynavajo.com/2018/07/25/fancy-navajo-magic-bread-tortilla-fry-bread-biscuit-dough-recipe/

Published by The Fancy Navajo