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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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An ALL-American Favorite and my favorite stew recipe to serve on a cold winter's night!! Well worth the work! Serve with warm biscuits. Ingredients:
1 lb lean stewing beef, trimmed and cut into bite-size pieces |
2 tablespoons all-purpose flour |
2 teaspoons vegetable oil |
2 large yellow onions, thinly sliced (about 3 cups) |
2 cups mushrooms, sliced |
2 garlic cloves, minced |
2 teaspoons tomato paste |
2 cups beef broth |
4 cups carrots, sliced (i use baby carrots & slice in 1/2) |
2 cups small red potatoes, thinly sliced |
1 cup fresh sliced green beans (slice into 1-inch pieces) |
1 tablespoon cornstarch |
1 tablespoon water |
salt & pepper |
Directions:
1. Coat beef with flour, shaking off excess.
2. In large nonstick pot, heat oil over medium-high heat; add beef and saute until browned, about 6 minutes.
3. Remove and place on plate.
4. Add onions and mushrooms to drippings; saute for 6 minutes.
5. Add garlic; saute for 1 minute;.
6. Pour off fat and then return beef to pot.
7. Stir in tomatoe paste and broth.
8. Add enough water to cover meat; bring to boil.
9. Reduce heat to low; simmer until beef is tender, about 1 1/2 hours.
10. Skim off foam.
11. Add carrots, potatoes, and beans; Cover partially; simmer for 15 minutes.
12. In small bowl, mix cornstarch and cold water; stir into stew.
13. Increase heat and boil uncovered for 1 minute.
14. Season with salt & pepper to taste.
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