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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This came from a Mennonite recipe book that I puchased at a harvest fair. I vary it from time to time by adding wine or beer to the simmering pot. This stew really tastes great on cold blustery days. Ingredients:
2 tablespoons olive oil |
3 lbs stewing beef |
2 cups chopped onions |
3 tablespoons flour |
2 cups water |
1 chopped tomato |
5 medium potatoes (cut up) |
4 diced carrots |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
1 teaspoon salt |
1 teaspoon black pepper |
1 cup frozen peas |
1/2 diced red pepper |
Directions:
1. Heat oil in large pot and brown beef with onions.
2. Sprinkle flour to coat everything and cook 1 minute.
3. Add water and chopped tomato.
4. Cover and simmer for 2 hours.
5. Add potatoes, carrots and spices.
6. Simmer an additional hour.
7. Add peas and red pepper and simmer an additional 15 minutes.
8. Serve with fresh bread.
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