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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly. Ingredients:
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound beef stew meat, cut into 3/4 inch cubes |
1 tablespoon vegetable oil |
1/3 cup chopped onion |
1 garlic clove, minced |
1-1/4 cups beef broth |
1/3 cup white wine or additional beef broth |
1 medium potato, cut into large chunks |
2 medium carrots, cut into chunks |
1/4 pound fresh mushrooms, halved |
1 bay leaf |
4-1/2 teaspoons quick-cooking tapioca |
1/2 teaspoon dried thyme |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf. Yield: 2 servings.
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