Wednesday, February 16, 2011

beef stew recipe

another taken from the betty crocker cookbook, but i mess with this one so refer to the disclaimer

  • 1 tbsp olive oil
  • 1 clove of garlic, pressed (or some good shakes of garlic powder)
  • 1 lb. stew beef
  • 3 cups of hot water (I probably use closer to 3.5 or 4)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 medium carrots, cut in thick coins
  • 2 stalks celery, cut into 1/2 inch pieces
  • 1-2 medium potatoes, cut into 1 inch pieces
  • 1 small onion, chopped
  • 1/4 tsp salt
  • 1 bay leaf
  • *optional: 1/2 bell pepper of your choice; 1 turnip; 1/2 tsp browning sauce (whatever that is)
  • 1/2 cup cold water
  • 2 tbsp all-purpose flour
  1. heat oil in large pot. cook beef and garlic in oil about 15 minutes, stirring occasionally, until beef is brown. add hot water, 1/2 tsp salt and the pepper. heat to boiling; reduce heat to low. cover and simmer 2 to 2 1/2 hours or until beef is almost tender.
  2. stir in remaining ingredients except cold water and flour. cover and simmer about 30 minutes or until vegetables are tender. (put the potatoes in last – otherwise, by the time the carrots are done, the potatoes have disintegrated.) remove bay leaf.
  3. stir flour into cold water; gradually stir into beef mixture.  heat to boiling, stirring constantly. boil and stir 1 minute; reduce heat to low.
  4. enjoy with bread, biscuits, or even dumplings!

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