Some days are made for stew. Yesterday was one of those Boy Scout Stew days. It was the first snow here. Yikes. October 23. While I’m not a huge fan of eating stew, I do like to make it. Something about chopping, mixing and having the aroma slowly fill your house on a cold day.
This is a recipe I’ve had for years. I’ve tweaked it countless times, and it’s pretty close to perfection. I named it Boy Scout Stew because it seems like the Scouts always make (translation, the wife of the Scout Master makes) a variation of this to eat on their camp outs. Did I tell you Jake received his Eagle Scout award a few months back?
Hooray and thank you to leaders who have mentored, served and loved my kid.
You gave your time to countless campouts, hikes, bike rides, merit badge clinics, build snow caves (and then sleep in them) and fish among other activities. I can only imagine how the tents/cabins smell after the boys live in them for a week at scout camp- without a shower, brushing their teeth, or changing their underwear. Your patience and the lessons you have taught my kid will never be forgotten.
You’re the best.
Boy Scout Stew
- 3 lbs beef brisket or chuck cut into 2 inch cubes
- 2 teaspoon dried thyme or oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup flour
- 3-4 tablespoons vegetable or olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons Worcestershire Sauce
- 6 cups V-8 vegetable juice cocktail
- 2 cups water
- 2 Knorr beef homestyle stock cups 4.6 oz each, or 2-3 bullion cubes
- 3 cups celery cut into 1 inch pieces
- 3 cups carrots cut into 1-1/2 inch pieces or baby carrots, whole
- 4 medium potatoes scrubbed clean and cut into one inch cubes
Place meat in a medium bowl, season with thyme, salt and pepper. Toss with 1/2 cup flour.
Place the oil in a large stock pot or dutch oven. Heat to medium high.
Working in about three batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour left in the bowl, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
Keeping heat on medium high, add a little more oil if needed. Placethe onions and garlic into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute. Add all remaining ingredients.
Cover and simmer for 1 1/2 hours, stirring occasionally.
-Knorr Homestyle Stock cups are sold in the soup section of most grocery stores. They come in a package with 4 cups enclosed. I like the flavor of the Knorr brand. You may use Swanson brand liquid flavoring, regular bullion cubes, or other types of stock flavoring if desired.
-Only purchase beef that is a lower quality cut, such as brisket or chuck. This will produce the best result when slow cooking.