 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Lots of recipes here for beef stew, but this is the way I make it. Ingredients:
2 1/2 lbs chuck roast, cut in bite-size pieces |
1 medium onion, diced |
2 celery ribs, diced |
1 garlic clove, minced |
1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can whole tomatoes |
1 (1 ounce) envelope onion soup mix |
4 cups water |
2 bay leaves |
1/4 teaspoon dried thyme leaves |
3 -4 carrots, chopped |
2 -3 potatoes, diced |
1 turnip, diced (optional) |
1 1/2 cups frozen green beans (you can use canned if you like) |
1 cup frozen lima beans (or canned if you like) (optional) |
1/2 cup water |
4 tablespoons flour |
Directions:
1. In a large non-stick skillet, add beef in batches and brown well over high heat. Do not crowd beef pieces. Transfer to a large Dutch Oven.
2. Saute onion and celery in skillet until soft. Add to dutch oven, and also add the garlic. (I prefer not to brown the garlic).
3. Add dry onion soup mix, stewed tomatoes, water, bay leaves, and thyme. Simmer slowly for 1 1/2 - 2 hrs., or until meat is almost tender.
4. Turn up heat and add carrots and potatoes. Simmer for 30 minutes.
5. Add frozen beans and simmer 15 minutes more. (If you are using canned veges, drain and add right before serving.).
6. Put 1/2 cup water in a jar or gravy shaker. Add flour and shake until smooth. Add to hot liquid, stirring constantly until thickened. Let it come to a boil and boil for at least 1 minute.
|
|