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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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My favourite stew, from 'The Mennonite Treasury of Recipes.' Nothing better on a cold winter's night, accompanied by schnetki (baking powder biscuits). Ingredients:
1 1/2 lbs stewing beef, chunks |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
paprika, sprinkle |
3 tablespoons oil (or shortening) |
1 large onion, chopped |
1 garlic clove, minced |
1 bay leaf |
2 cups beef stock |
1/2 teaspoon celery salt |
1 teaspoon worcestershire sauce |
4 medium potatoes, peeled and cubed |
6 medium carrots, sliced |
1/2 cup sliced celery |
1/2 cup peas |
Directions:
1. Combine flour, salt, pepper, and paprika; roll meat in seasoned flour.
2. Brown in hot oil in Dutch oven or large skillet. Add onion, garlic, bay leaf, beef stock, and Worcestershire sauce.
3. Simmer, covered, 1 to 1-1/2 hours, or until meat is almost tender.
4. Add potatoes, simmer 15 minutes. Then add onions and carrots; simmer another 15 minutes.
5. Add celery and peas and simmer 5 minutes more, or until all vegetables are tender.
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