Rick's Beef Stew for a Cold, Cold Night |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A thick and hearty beef stew. Be sure to not chop your ingredients too small. Our family doesn't like onions but feel free to add some if you do. Ingredients:
2 lbs beef stew meat, chopped |
1 cup flour |
1 teaspoon pepper |
1 tablespoon salt |
1/2 cup vegetable oil |
8 large carrots, chopped |
6 cups celery, chopped |
1/4 teaspoon thyme |
2 tablespoons dried parsley |
8 cups beef broth |
10 medium potatoes, chopped |
2 cups whole kernel corn |
1 cup peas |
Directions:
1. Heat oil in a large pot.
2. Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
3. Shake the bag, thus coating beef with contents.
4. Remove the beef from bag, shaking off excess coating and place in pot.
5. Lightly brown the meat and then add left-over coating from bag to pot.
6. Add broth, carrots, celery, parsley, and thyme.
7. Cover and cook for about 2 hours, stirring often.
8. Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.
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