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Autumn Beef Stew




Source of Recipe


Cooks


List of Ingredients




Autumn Beef Stew


1 tbsp. butter
1 tbsp. salad oil
2 lb. boneless chuck, cut into 1 1/2 inch cubes
2 cloves garlic, crushed
6 lg. carrots, pared and cut in half
8 med. onions, peeled
1/2 tsp. cried basil
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1 (10 1/2 oz.) can condensed beef broth, undiluted
5 lg. potatoes, pared and halved
2 tbsp. flour


Recipe





In hot butter and oil in 6-quart Dutch oven, brown beef well on all sides about 20 minutes. Add garlic, 1 carrot, 2 onions, basil, Worcestershire, salt, pepper and beef broth plus 1 can water. Bring to boiling. Reduce heat, simmer, covered 1 hour. Remove vegetables and puree them reserve.

Add remaining vegetables. Simmer covered until meat and vegetables are fork tender, about 30 minutes. Remove meat and vegetables.

Measure liquid, add water to make 2 cups. Return to Dutch oven. Combine flour with 1/4 cup water. Stir into liquid. Bring to boil. Boil 3 minutes. Add pureed vegetables. Spoon sauce over beef and vegetables.