|
Old Fashioned Beef Stew
Description:
Ingredients:
2 lbs. beef stew meat
1/2 teaspoon salt
1/2 teaspoon pepper
5 Tablespoons all-purpose flour
4 Tablespoons vegetable oil
1 can diced tomatoes, with juice
2 bay leaf
6 medium size carrots (about 1 pound), cut into 2-inch slices
8 beef bouillon cube (or bouillon granules)
4 stalks celery, sliced
2 medium size onions (about 3/4 pound), quartered
6 medium size potatoes (about 2 pounds), peeled and quartered
2 cups frozen corn
1/2 teaspoon salt
Directions:
Rinse stew meat off with water. Drain.
Season beef with salt and pepper. Coat with flour.
Heat oil in large Dutch oven, over high heat.
Working in batches, add beef; cook to brown well on both sides. Remove from pan.
Pour off fat from pan. Add meat back to pan. Add about 8 cups of water, diced tomatoes
with juice, bay leaf, carrots, beef bouillon and cook about 20 minutes. Add celery,
onions, Cover; cook at slow simmer for 1 hour 15 minutes. Add more water as needed.
Add potatoes, corn and salt; cook 1 hour or until vegetables and beef are tender.
Discard bay leafs.
To thicken;
Mix 2 tablespoons cornstarch, with 1/4 cup water.
Add the cornstarch mixed with water to stew. Turn heat to high and stir until thickened.
|
