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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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This recipe is from our local newspaper. Ingredients:
1 lb stewing beef |
2 tablespoons vegetable oil |
2 medium onions, coarsely chopped |
2 celery ribs, cut into thick slices |
2 carrots, peeled and thickly sliced |
4 cups beef broth |
1 -2 teaspoon salt |
1/4 teaspoon pepper |
1 (28 ounce) can whole tomatoes, with juice |
1 bay leaf |
1 large sprigs rosemary |
3 sprigs thyme |
4 -5 medium red potatoes, cut into large cubes |
3 -4 cups mixed vegetables (turnips, rutabagas, cabbage, corn, peas, green beans, whatever is in your freezer. you can also use ) |
Directions:
1. Brown the meat in the oil in a dutch oven. Add everything else.
2. Bring to a boil, then reduce heat to simmer and cook until everything is cooked through.
3. Alternatively, this can be cooked in a crockpot after the meat has been browned. Add a little water to the pan and deglaze if using this method. (When I cooked my stew, I used this method. I did not add the beef broth, however. I just added 3 tsp of instant beef broth seasoning.) Cook about 6 to 7 hrs on low.
4. Serve with hot biscuits or cornbread.
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