Grandma Martens Beef Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This stew is perfect for fall and winter, thick and filling for a cold day, men love it! Nice and hearty, flavorful, just enough spice. Ingredients:
2 lb. chuck cubed, raw |
1/2 cup flour |
2 cans campbell's beef consomme |
1 can water |
1/4 cup olive oil |
2 tablespoons cajun seasoning (mccormick) |
2 teaspoons montreal steak seasoning |
1 cup peeled baby carrots |
8 small red potatoes, peeled, quartered, or 4 idahoes |
1 large onion, peeled, chopped |
2 cloves garlic, peeled, chopped |
Directions:
1. Shake the beef in a bag with the flour and seasonings.
2. Brown the chopped onions in oil, in a heavy skillet, remove to a Dutch Oven . (A large oval, heavy pot, w/ cover)
3. Saute' the floured beef cubes, 'til lightly browned, add to onions.
4. Save the seasoned flour.
5. If necessary, add a little more oil, then lightly saute' garlic, watch carefully, so as not to burn. Add to meat & onions.
6. Add the consomme', and water, scraping the pan for all delicious bits, add to meat mixture.
7. Add carrots, potatoes to the Dutch Oven, put on high, bring to a boil, then simmer for 2 hours.
8. If needed, thicken with 2 tablespoons flour mixed w/ 1Cup water, boil for 5 min. on medium.
9. Serve with warm Crusty French Bread, or omit the potatoes, make mashed potaqtoes, and serve over the potatoes. Good w/ Merlot.
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