Beef stew
Beef stew
Ingredients/Components
- pkg - 1 oz
- salt - 1 tsp
- water - 3 c
- all-purpose flour - 1/3 c
- salad oil - 1/3 c
- pepper - 1/4 tsp
- Worcestershire sauce - 1/2 tsp
- garlic clove, minced - 1 item
- large onion, chopped - 1 item
- beef bouillon cubes - 4 item
- medium potatoes, cut in chunks - 5 item
- beef for stew
- bag carrots, cut in chunks - 1 (16
How to make beef stew:
Cut meat into 1 1/2-inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium-high heat, heat oil. Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium.To drippings in pan, add onion and garlic. Cook for 3 minutes, stirring until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire sauce and pepper. Cook, stirring, until mixture is slightly thickened. Add meat; heat to boiling, stirring. Reduce heat to low; cover and simmer 2 1/2 hours until almost tender, stirring occasionally. Add potato and carrot chunks. Over medium heat, heat to boiling. Reduce heat to low; cover and simmer for 20 minutes. Stir in frozen peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve immediately.
Recipe categories: Main dish, Beef, Stew.
Rating:
Related ingredients:
pkg, ground beef, minced onion, chicken breasts, ground chuck, flour tortillas, cheese spread, lasagne noodles, canned salmon, drained, sauerkraut, drained reserve liquid
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