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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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I don't know where I found this version of stew. I've tried many others and always go home to the tried and true. I alter veges according to what I have on hand. I think its the thyme that makes it so goooood! Ingredients:
2 lbs chuck roast, cut into cubes |
1 teaspoon sugar |
1/4 cup flour |
1 quart beef broth |
1/4 teaspoon thyme |
1 teaspoon salt |
1/4 teaspoon pepper, chopped |
1 teaspoon garlic, minced |
1 cup celery, chopped |
4 medium potatoes, diced |
1/2 cup carrot, diced |
1 onion, chopped |
1 cup green beans |
1 cup english pea |
Directions:
1. Brown beef over medium heat. Sprinkle with sugar; cook until well browned. (The sugar adds to the browning process.).
2. Sprinkle with the flour and brown well.
3. Add broth; bring to a boil, stirring constantly.
4. Add thyme, salt, pepper, green peppers and garlic. Cover and simmer 1 1/2 hours.
5. Add onions, celery, carrots and simmer 15 minutes more.
6. Then add the peas, green beans and potatoes. Simmer until meat and vegetables are tender.
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