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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary-I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way! Ingredients:
2 lbs stew meat, cut up |
1/4 cup flour |
4 boiling potatoes, cut into bite-size squares |
2 carrots, peeled and sliced |
2 stalks celery, sliced |
1 onion, chopped |
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
2 beef bouillon cubes |
Directions:
1. Shake stew meat up in a bag with flour to cover.
2. Brown in vegetable oil in stew pot.
3. Cover with water and bring to a boil.
4. Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
5. Add remaining ingredients and add additional water to cover.
6. Bring to a boil again.
7. Reduce heat and simmer until vegetables are done, about 15 minutes.
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