
Beef Stew (stove top)
Prep work:
- 1 1/2 lbs beef, cut into bite-size chunks
- 1 onion, chopped
- 1 garlic clove, minced
Coat beef with:
- 1/3 cup flour
Heat in 5 qt pot:
- 1/3 cup oil or butter
Brown flour-coated beef in hot oil on medium-high heat until well-browned on all sides. Remove done pieces to a plate.
Reduce heat to medium and add onion and garlic to the drippings. Stir occationally until onion is almost tender.
Stir in remaining flour and cook for at least a minute.
Gradually stir in:
- 3 cups water
- 4 tsp beef bouillon
- 1 tsp salt
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
Cook until slightly thickened.
Add beef pieces back to pot and heat to boiling, stirring occasionally.
Reduce heat to low; cover and simmer for about 2 1/2 hours, stirring occasionally.
While waiting for the beef to cook, chop into bite-size pieces:
- 5 medium potatoes
- 1 lb carrots
Add potatoes and carrots to beef mixture, and increase temperature to medium until it boils.
Reduce temperature back to low, cover, and simmer for about 20 minutes.
Add:
- 10 oz frozen peas
Cover and simmer 5-10 more minutes, or until all vegetables are tender.
Notes
Add additional seasonings to the flour, if desired.
For French dip sandwiches:
Cook as above, except do not add potatoes, carrots, or peas.