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ALL-AMERICAN BEEF STEW

Source of Recipe

MAGAZINE (I DON'T REMEMBER WHICH ONE)


List of Ingredients

3 LBS. BEEF FOR STEW, CUT INTO 1 1/2 INCH CUBES
1/2 C. SEASONED FLOUR, BELOW
1/3 C. VEGETABLE OIL
2 LARGE ONIONS, CUT INTO WEDGES OR THICK ROUNDS
4 MED. CARROTS, CUT INTO 1 INCH LENGTHS OR DIAGONAL SLICES
1 1/4 LBS. SMALL RED-SKINNED POTATOES, QUARTERED
3 RIBS CELERY, CUT INTO 1 IINCH LENGTHS OR SLICES
ABOUT 4 CUPS BEEF BROTH
2 TBSP. TOMATO PASTE
2 TBSP. DIJON MUSTARD (OPTIONAL)
1/2 TSP. SALT, OR TO TASTE
FRESH GROUND PEPPER TO TASTE



Recipe

COAT MEAT WITH SEASONED FLOUR AND BROWN IN HOT OIL. REDUCE HEAT TO MEDIUM LOW. DRAIN OFF ALL BUT 1 TBSP. PAN DRIPPINGS. ADD ONIONS, CARROTS, POTATOES AND CELERY TO POT. COOK ABOUT 5 MINUTES, STIRRING ONCE OR TWICE, UNTIL LIGHTLY BROWNED. ADD BROTH, TOMATO PASTE AND MUSTARD, STIRRING TO SCRAPE UP BROWNED BITS. BRING TO A BOIL. RETURN BROWNED MEAT TO POT. REDUCE HEAT. COVER AND SIMMER 1 HOUR, STIRRING ONCE. TASTE; ADD ADDITIONAL BROTH AND SALT AND PEPPER IF NECESSARY. COVER AND SIMMER 1 HOUR LONGER, STIRRING ONCE OR TWICE, UNTIL MEAT IS TENDER AND SAUCE SLIGHTLY THICKENED. MAKES 8 SERVINGS.

SEASONED FLOUR: 1/2 C. ALL-PURPOSE FLOUR, 1 1/2 TSP. SALT AND 1 TSP. PEPPER, PREFERABLY FRESH GROUND.