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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Great for a cold, rainy day. Found it on the back of a can and has been a staple in our winter meal rotation ever since. Doesn't freeze well, so plan accordingly. Ingredients:
2/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
3 lbs stew meat |
3 tablespoons oil |
1 cup onion, chopped |
1 cup green pepper, chopped |
2 celery ribs, chopped |
1 (28 ounce) can crushed tomatoes |
2 tablespoons beef bouillon granules, dissolved in |
1 cup water |
2 teaspoons paprika |
1 tablespoon worcestershire sauce |
1 tablespoon parsley, chopped |
2 garlic cloves, crushed |
1 (12 ounce) can beer (optional) or 1 1/2 cups water |
Directions:
1. Combine flour, salt, and pepper in a bag. Season beef cubes by shaking in the bag of flour mixture then brown beef in oil in a large skillet. Remove meat.
2. Saute onion, pepper and celery until soft. Stir remaining flour into vegetables. Slowly add bouillon and remaining ingredients and cook until blended.
3. Pour all ingredients into a large casserole and bake uncovered at 325 degrees for 2 hours.
4. Serve over rice or noodles. Serves 8. (The casserole will look dried out until you stir it up before serving).
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