Beef Stew
Source of Recipe
Debra Rossi
List of Ingredients
- 2 to 3 pounds beef stew meat, cut into 1 inch cubes
- flour
- 2 Tbsp. cooking oil
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 tsp. salt
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. dried basil and oregano
- 1/4 tsp. pepper
- 3 or 4 cans 10 3/4 oz. beef broth
- 1 small jar of little onions
- 1/2 pkg. peas
- About 5 cups of of cut-up vegetables, potatoes, carrots, turnips, green beans
- 1/4 cup cold water
- 2 Tbsp. all-purpose flour
Instructions
- In a large saucepan brown meat, half at a time, in hot oil. Return all meat to pan.
- Stir in garlic, bay leaf, salt, mustard, herbs, and pepper. Add beef broth. Bring to boiling.
- Reduce heat; cover and simmer till meat is nearly tender (about 1 1/4 hrs. for beef)
- Add vegetables except green beans, onions and peas. Cover and simmer for about 30 minutes, add beans, onions and peas for another 10 to 15 minutes.
- Blend water and flour, stir into stew.
Cook and stir till thickened and bubbly. Remove bay leaf.
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