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    Main Dish: Beef Stew


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Introduction


    A stew is a long slow cooking dish where the meat and vegetable flavors meld with the cooking liquid. You should plan on taking a couple of hours to make one. They are an ideal way to use lower cost cuts of beef. Serves 2-3.

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    1 lb stewing beef or beef cut from a chuck steak
    4 Tb olive oil
    2 onions
    1 bay leaf
    2 stalks celery sliced
    1 tsp thyme
    2 carrots
    salt and pepper
    1 c flour
    1 c water
    2 tsp sugar
    3 medium potatoes

    Recipe



    Cut the beef into 3/4" cubes. Dry the beef on paper towels and shake the pieces in the flour mixed with sugar salt and pepper. Heat the oil in a large kettle and brown the beef, a few pieces at a time. Peel and slice the onions and cook until just tender in the same oil. Add the beef and celery and the water. Add the bay leaf and thyme. Cover and cook slowly until the beef is tender, about 1 to 1-1/2 hours. Add water if needed while cooking to keep the beef from going dry. Meanwhile, peel and slice the carrots and cook separately in 1/2 c of water in a small saucepan. Peel and quarter the potatoes and cook until nearly done in another saucepan. Check the beef by pricking it with a fork. It should be quite tender. When it is done, add the potatoes and carrots and cook together for 10- 15 minutes more. Serve with noodles and crusty bread.

 

 

 

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