Beef Stew
Source of Recipe
Me & my Mom
List of Ingredients
1-1/2 to 2 pounds stewing beef cut in 1" chuncks
1 large onion, diced
1 tsp. minced garlic (2 large cloves)
2-1/2 cups water
2 Tbsp. ketchup or tomato paste
1-1/2 cups sliced carrots
1 cup sliced celery
1/2 cup frozen peas
1/2 tsp. dried marjoram or thyme leaves
3 Tbsp. all-purpose flour
1/8 to 1/4 tsp. black pepper
1/4 tsp. sea salt
1/2 cup waterRecipe
In a 4 quart sauce pan, saute onion in a bit of oil. Add garlic and saute one minute more, or until you can start to smell the garlic. Remove from pot to a small bowl; set aside.
Brown all sides of beef cubes in the same oil; a few peices at a time. A bit more oil may be required.
Add water and ketchup. Bring to a boil. Lower heat, cover and simmer for 1 hour.
Add carrots and celery; stir to combine well. Let simmer for an additional 20 minutes.
NOTE: if making early in the day, stop at this point and refrigerate until ready to continue.
When ready to serve, add onion mixture and peas.
Bring to a boil. Thicken with a paste of all-purpose flour, pepper, salt, marjoram/thyme and water. Pour slowly into stew while stirring gently but constantly until well blended. Return to boil. Reduce heat to medium and allow to cook about 5 more minutes.
Add a small amount of gravy browning if desired.
Serve with hot cooked potatoes; plain or mashed.
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