Ketcham Canyon Beef Stew
Source of Recipe
the web
List of Ingredients
2 1/2 pounds boneless meat (forequarter), or chuck or bottom round,
cut into 11/2 -inch pieces
5 thick slices bacon, chopped
1/3 cup all purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1 medium onion, chopped
1 1/2 cups strong brewed coffee
3 tablespoons ketchup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
12 small boiling onions, peeled
2 cups water
6 small red potatoes, scrubbed and quartered
4 carrots, cut into 11/2 -inch piecesRecipe
In Dutch oven, slowly cook bacon over medium-low heat until crisp.
Remove bacon with slotted spoon; set aside. Combine flour, salt,
thyme, and pepper. Coat beef pieces in flour mixture.
In same pan, heat bacon drippings over medium-high heat until hot.
Add beef (half at a time) and brown evenly, stirring occasionally.
Remove beef with slotted spoon; set aside. Add the chopped onion and
remaining flour mixture; cook 1 to 2 minutes or until onions are
soft. Stir in coffee, ketchup, molasses, Worcestershire, reserved
beef, and bacon. Bring to a boil; reduce heat to low. Cover tightly
and simmer 1 hour, stirring occasionally.
Add boiling onions and water; cover and continue cooking 30 minutes.
Stir in potatoes and carrots; partially cover and simmer 30 minutes
or until beef and vegetables are tender.
Yield: 6 servings
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