Month Long Special - Beef Stew (Quick)

So this week we are making the Beef Stew Recipe even simpler. Now we call this Beef Stew but it really is a Roast Beef. In French Canada, when a person says Beef Stew they would most likely serve this. You can easily make a gravy out of the juice the beef cooks in but traditionally it is served as is. This one takes about 2 hours in the oven at around 325 - 350 depending on the size of your roast and how well done you like it.

In a large roasting pot, you will add 2 packages of Onion Soup Mix (and the water required for it) or the Onion Soup in the Can (2) along with 2 Cans of Beef Consumee or you can use Beef Broth/Beef bouillon. As the beef cooks, you can baste it in its juices or simply flip the roast over as it cooks (every fifteen minutes - optional).

Once the beef has been cooking for an hour, you can add in the carrots (whole baby carrots or chopped larger carrots). If you are using regular potatoes (chopped), you can add them in now. Alternatively, you can add canned potatoes (drained) in with only 20 minutes left (around the same time you add the pasta).

For traditional French Canadian Beef Stew, you want to add Pasta with only twenty minutes left. Each family is different so you can use whatever pasta you like, we usually use the little bowties! If you want a more traditional Beef Stew you would skip the pasta but can add frozen peas or any other frozen veggies you would like to add.

Once the beef is cooked, let it rest for 15 to 30 minutes. If you are keeping the traditional Canadian Beef Stew, than you can leave the roasting pan in the oven with the liquid, vegetables and pasta in on low heat to stay warm. If you are making the more traditional standard Beef Stew (without the pasta), now would be a great time to brown your flour, and start making your gravy.

Once the beef has rested feel free to slice (and cube if you are making the Standard Beef Stew). For the Traditional French Canadian Beef Stew we leave them in slices and add the juice, vegetables, and pasta to our plate and use that to heat the beef back up (alternatively you can add it back to the juice in the oven and serve that way). For Standard Beef Stew, add the cubes of meat to the gravy mixture and stir.