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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.

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