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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one of my favorites. It's easy to make & tastes SOOOOOOO good!!! Use an 80/20 or 85/15 ground beef for best flavor. Feel free to add any other veggies, but this is the way we like it!!! Ingredients:
1 lb ground beef |
1/2 teaspoon seasoning salt (i prefer lawry's) |
1/4 teaspoon black pepper (i use lawry's seasoned pepper) |
1 (14 1/2 ounce) can beef broth (undiluted) |
1 1/2 tablespoons flour |
2 -3 potatoes, cooked & cubed |
3 medium carrots, cooked & sliced |
1 small onion, sliced |
2 -3 tablespoons celery, chopped fine (optional) |
Directions:
1. Boil the potatoes & carrots in enough lightly salted water to cover until fork tender - drain & set aside until cool enough to handle.
2. Over med.-high heat, brown the ground beef in a heavy skillet until all pink is gone. Drain any fat.
3. Add the seasonings & beef broth - bring to a light boil.
4. In a small bowl, mix the flour with a small amount of water or the beef broth to make a smooth, med.-thick paste.
5. Stir the flour mixture in until well blended.
6. Add the sliced onion ( & celery) - simmer for 10 minutes, stirring occasionally.
7. Cut up the potatoes & carrots (I prefer to leave the skins on, but you do as you wish.).
8. Add them to to meat mixture & simmer for another 10 minutes.
9. If stew seems too thick, stir a little of the water the veggies were cooked in or hot water until desired thickness.
10. Serve over hot, fluffy rice.
11. ENJOY!
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