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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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When cold winds blow here in Minnesota, there's nothing like sitting down to a steaming plate of savory stew.Marilyn Schroeder, St. Paul, Minnesota Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/8 teaspoon pepper |
2-1/2 to 3 bounds beef top round steak, cut into cubes |
2 tablespoons canola oil |
1 cup burgundy or beef broth |
3/4 cup water |
1 jar (8 ounces) whole mushrooms, drained |
1/2 cup chopped onion |
2 bay leaves |
1 garlic clove, minced |
1 tablespoon dried parsley flakes |
cooked rice or noodles |
Directions:
1. Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles. Yield: 8-10 servings.
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