Super Tasty Beef Stew with Herb Cheese Flat Bread

Comfort food to the core. A great beef stew is a winner any day of the week

A cold winter day craves the delicious and delightful dish “beef stew”. The magic ingredient in a good beef stew is allowing the dish the time to develop the flavors and turning your meat into a succulent bite of goodness. I’ve seen it before to bypass the time people try to cook at a high temp and what they do is stress the meat out, not allow the flavors to develop, and quite often cause the fibers in the meat to act like rubber bands.

Beef stew will surely fill your home with aromas that will tickle your senses.
  • To Make the stew you need
  • Beef such as London broil or top round ( 2#)
  • Onions- 1 ea. Diced
  • Carrots -3-4 chopped
  • Celery – 3-4 stalks chopped
  • Red potatoes – approx 10-15 ea. Whole or halved
  • Garlic Cloves – approx 6 minced
  • Crushed tomatoes -1 can
  • Tomato Paste – 4 oz can
  • Fresh Herbs like sage, basil, rosemary, oregano, and thyme- to taste
  • Beef Broth or Beef Stock- 1 box
  • Salt – to taste
  • Pepper – to taste
  • Paprika – to taste
  • Cumin – to taste
  • Chili powder
  • Flour – to coat meat

The measurements of your ingredients don’t need to be specific amounts. The thing you want to do is taste your food and adjust as you go. The great thing about cooking a recipe like beef stew is to let taste be your guide.

  1. Coat meat in flour seasoned with salt, pepper, paprika, cumin, and chili powder. Be generous
  2. Sear the meat using a little oil in your pot. After it’s been at room temperature for about an hour.
  3. Remove the meat and let sit
  4. Saute vegetables
  5. Add tomato paste
  6. Add beef stock and simmer
  7. Add crushed tomatoes
  8. Add meat back
  9. Add herbs
  10. Bring to a boil and reduce to a simmer
  11. Cook for several hours on a low simmer
  12. Adjust seasoning
  13. Remove meat and dice. Cut against the grain.
  14. Serve with rice or mashed potatoes.

A good accompaniment to the beef stew is a nice crusty bread to soak up the delicious stew gravy. Nice focaccia is a good choice too. For this beef stew, I made a quick herb cheese flat bread.

Top your dough with a variety of ingredients.

To make the flat bread.

  • 1/2 cup Greek yogurt
  • 3/4 cup self rising flour
  1. Use a dough hook or mix by hand until the dough comes together.
  2. on a floured surface roll dough into a ball.
  3. Brush with olive oil
  4. Cover and let rest 20 minutes
  5. Roll out dough
  6. Top with ingredients – for this I used olive oil, mozzarella cheese, Italian herbs
  7. Bake in preheated 400-450 degree oven for 12-18 minutes
Delicious compliment to beef stew.

Stuffed Shishito Peppers Wrapped In Beef Bacon

These peppers are very flavorful but not spicy

One of my food proverbs of wisdom is a flavor must not be overwhelmed by fire. Spicy food must have flavor and not be all heat. The shishito peppers hit that note. The recipe I put together had the perfect combination of sweet and salty with the faintest hint of heat. I also tested out some beef bacon. While the beef bacon was not as good as the original flavor it was as close a substitute as I have seen. I feel comfortable recommending the beef bacon as a prime bacon stand-in for it’s more popular relative.

Smoked Bar Ranch Beef Bacon

Putting this together was pretty easy. And ready in a jiff. Clean the peppers and slice on the side through the length of the peppers but not in half.

Stuff with string cheese
Wrap with bacon. Cut in half if needed
Bake in the oven at 350 for 25 minutes. Season if desired I used chili-lime flavored seasoning salt but very little
Glaze with strawberry jam
Plate it up to enjoy!

That’s all it took and a delicious bite is on its way to your palate. I added some roasted pine nuts and little cutie orange segments to the plate and rested the shishito peppers in more glaze. It was everything you need it to be and more.