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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I got this recipe from my Mother in Law. It is the best beef stew I have ever had and I make it all the time in the colder months! We put a lot of beef because that should be the main ingredient according to my DH. Ingredients:
2 lbs beef, cut in cubes |
2 garlic cloves, chopped |
2 medium onions, chopped |
1 lb carrot, chopped |
6 potatoes, cubed |
1 bay leaf |
2 teaspoons splenda granular |
2 teaspoons instant coffee |
1 teaspoon pepper |
2 teaspoons worcestershire sauce |
1 tablespoon salt |
1 teaspoon paprika |
1 beef bouillon cube |
1 dash allspice |
2 tablespoons oil |
2 tablespoons flour |
1 (15 ounce) can green beans |
1 (15 ounce) can corn |
Directions:
1. Heat the oil in a large pot and brown the meat. You may have to do this in more than one batch so that the meat is browned and not just boiled in its juices. Add enough hot water to cover the meat. Add everything except the veggies and simmer for at least 1 1/2 hours.
2. After simmering, add veggies and cook till veggies are soft.
3. When veggies are done: mix 1 3/4 meat juice, 1/4 cup water and the flour till smooth. Stir into the stew and stir for 3 minutes or until thickened.
4. Serve with biscuits.
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