Country Style Beef Stew + Garlic Parmesan Toast

Good morning, readers =)

Today's recipe is one that I recently started making and have far from perfected. The first batch I made was absolutely scrumptious and I've adored it every since. This is probably the meal that will take the very longest to cook on this site, but it is definitely worth the wait.

Country Style Beef Stew

You will need:

1 large beef roast (or deer roast, which I have used and thoroughly enjoyed)
1 clove of garlic, pealed and chopped
A touch of olive oil (enough to cover your roast before making the stew)
3 cans of beef broth or 1 1/2 boxes of beef stock (we use organic)
1 small bag of frozen peas OR 2 cans of canned peas (you can also use green beans, but we prefer peas)
1 small bag of frozen carrot slices OR 1 small bag of fresh baby carrots
4 large potatoes, chopped
Salt and pepper to taste
Cornstarch to get your stew consistency



1.) In a large crock pot, preferably the night before you want your meal, place the large roast with just enough water to wet its whistle in the bottom. Turn the crock pot on high and leave it for the night. You can season it if you so choose. I've done everything from adding nothing at all to it to putting it in a crock pot with peppers and onions overnight.

2.) The next day/night, whenever you're choosing to make your meal, your roast should be just falling apart. Pull it apart or chop it to your liking and place it in the bottom of a large stewing pot with your touch of olive oil and garlic clove, chopped. Fry the meat and garlic in the bottom of the pan just until the flavors have come together. There is no need to try to "cook" the meat, as it is already cooked. You just want the flavors to marry in the pan.

3.) Once you've gotten the meat and garlic fried up a bit, add in all of your beef stock or beef broth with the proper amount of water for each. Beef stock doesn't generally call for any water as it is generally made with loads of water, but sometimes adding a little water helps make just a little more stew. Make sure to stir it up a bit after you've gotten the liquid in so there isn't any meat sticking to the bottom of the pan. Bring it to a boil, turn down to medium heat, and let that simmer for around 25-30 minutes, stirring occasionally.

4.) While your meat/beef broth or stock mixture is simmering, come to the side and clean and chop your potatoes and carrots (if you chose fresh carrots). You can also leave your carrots whole, which is what some prefer, but we like a bit of carrot in every bit, so I always chop them. Make sure to chop your potatoes small enough that they will cook in a desired amount of time. If they are took large, they will not be cooked through when your stew is ready.

5.) After 25-30 minutes, add all of your vegetables to your meat/beef broth/stock mixture and stir together. Let this all simmer together for around 15-20 more minutes. Add in salt and pepper or any other spices you choose to taste at this time. I promise, you're almost done!

6.) Once your potatoes are soft through, or cooked to a desired softness, turn your heat up enough to cause the soup to boil. You need it to be boiling for this next part. On the back of your cornstarch can, it should give you proper water to cornstarch parts in order to mix them correctly. I generally just eyeball it all, because I've used cornstarch before. If you have never used cornstarch, be sure to read the instructions on the can before using. Use the proper amount of water to cornstarch and mix them together in a bowl. If you've made a big pan of stew, be sure to use a lot of cornstarch, or your stew will be soup. Once you've mixed up enough water and cornstarch, take the mixture over to your BOILING soup and pour in it, stirring it all together constantly with a spoon. This will bring your stew to it's "stewy" consistency. If you've been stirring for around three minutes and it still isn't the desired thickness you would like, add more of a cornstarch and water mixture. Be wary, however, that adding too much cornstarch will cause your stew to gain a "chalky" sort of taste. Sometimes, in order to keep a desired flavor, you have to deal with a little bit of a runny stew.

I promise this is a lot easier than it sounds! It's a VERY yummy meal, especially in the winter time when it is cold and snowy outside. And here is the recipe for a great bread to have with the stew!

Garlic Parmesan Toast

You will need:

1 large loaf of French bread
1 large clove of garlic, chopped OR already chopped/minced garlic.
Half a stick of unsalted butter
A few pinches of parsley, fresh or from a spice bottle.
1 tablespoon of Parmesan cheese

1.) Preheat your oven to around 350 degrees. In a mixing bowl, throw together your garlic, butter, parsley, and Parmesan cheese until smooth and mixed well.

2.) Cut your French bread down the middle, long ways, so you have two halves of the whole to spread your butter/garlic mixture onto. Place onto a large baking sheet.

3.) Spread your butter, garlic, cheese mixture onto the French bread halves. Don't be hesitant about this spreading. Really glob it all on there. If there is some left in the bowl when you're done, you've used too little.

4.) After adding the spread to your bread, place the bread into the oven and bake until the spread is melted and the white sides of the bread are a pretty golden color.

5.) Slice and enjoy with your stew!


Hope you guys like this one!