Monday, March 18, 2013

Beef Stew

Beef Stew

1 1/2 lbs cubed beef stew meat
1/4 c flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp pepper
3 tbsp vegetable oil
4 cubes beef bouillon
4 cups water
1 tsp dried rosemary
1 tsp dried parsley
1 tbsp Worcestershire sauce
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 tsp cornstarch
2 tsp cold water

In a zip lock bad add the flour, garlic powder, onion powder, paprika and pepper. Shake a little to mix. Add the beef to the bag and shake to coat the beef.

Brown the beef in the vegetable oil in a large pot or dutch oven.

Dissolve bouillon in water and add to the pot. Stir in the rosemary, parsley, and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer about 45 minutes.

Stir in the potatoes, carrots, celery and onion into the pot. You may need to add more water. I usually do because I tend to add more veggies. Cover and simmer for 30 minutes.

Dissolve cornstarch in the cold water and stir into the stew. Cover and simmer 15 more minutes.


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