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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Ingredients:
4 cube(s) beef bouillion |
2 cup(s) carrots - sliced |
1 cup(s) celery - diced |
2 tablespoon(s) flour |
1 clove(s) garlic |
3 tablespoon(s) oil |
1 onion |
1 cup(s) peas - frozen |
1/4 teaspoon(s) pepper |
4 cup(s) potatoes - cubed |
3/4 teaspoon(s) salt |
2 pound(s) stew meat |
4 cup(s) water |
1 teaspoon(s) worcestershire sauce |
Directions:
1. Heat oil in stock pot. Brown beef in oil. Strain beef and set aside while leaving juices in the stock pot. Saute garlic and onion in removing juices. Add flour and stir. Add beef back in. Add salt, pepper, Worcestershire, bouillion and 1/2 cup water and stir until thickened. Add the rest of the water and simmer 1.5 hours. Add in the potatoes and carrots and simmer 10 minutes. Add in celery and peas and simmer 7 minutes.
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