Stew, Farmer’s Beef
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/soupsampstews.msnw List of Ingredients
2 pounds stewing beef, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
Salt and pepper to taste
1/2 teaspoon Italian seasoning
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 large onion, sliced
3 cups beef broth
1 bay leaf
1 pound small potatoes
1 cup button mushrooms
1 cup frozen peas, thawed
Recipe
1. Preheat the oven to 325 degrees F. Put the flour in a plastic bag, season and add the herbs. Add the beef cubes and shake until evenly coated. Reserve excess flour.
2. Heat the butter and oil in a heavy-bottomed skillet. Add one-third of the beef and cook over high heat for a few minutes, turning to brown evenly. Transfer the beef to a heatproof Dutch oven. Brown the remainder in two batches and transfer to the Dutch oven.
3. Add the onion to the juices in the skillet and cook gently 5 minutes, until soft. Pour in the broth; add the bay leaf and bring to a boil. Pour over the meat. Stir well, cover and cook in the oven for 1-1/2 hours.
4. Remove the Dutch oven from the oven; add the potatoes, cover and return to the oven for a further 45 minutes. Remove from the oven; add the peas, cover again and return to the oven for another 15 minutes until tender.
5. Swirl sour cream over the top and sprinkle with parsley. Serve at once straight from the Dutch oven.
From: “Nice ‘N Easy Family Cookbook”, 1987
Serves 4
Calories 675
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