 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences Ingredients:
3 tablespoons flour |
1 1/2-2 lbs lean stewing beef |
2 -3 tablespoons cooking oil |
3 1/2 cups beef broth (or 3 cups beef broth plus 1/2 cup beer) |
1 medium onion, sliced |
2 garlic cloves, minced |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried thyme, crushed |
3 cups beef broth |
2 cups potatoes, peeled and cubed |
2 cups carrots, sliced thickly |
1 cup celery, sliced |
1 1/2 cups peas |
salt and pepper |
Directions:
1. Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
2. Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
3. Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
4. Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
5. Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
6. Add peas and simmer 15 minutes more.
7. Add salt and pepper to taste. You won't need much salt, as the broth has plenty.
|
|