Recipe: Old-Fashioned Beef Stew
Yield: 1 Servings
1 tb Vegetable oil 1 c Chopped onion 1 Clove garlic; minced 2 tb Vegetable oil 2 1/2 lb Chuck or round beef; cut -- into 2" cubes 1 cn (10 1/2-oz) condensed beef -- broth 2 c Water 1 Bay leaf
1 1/2 ts Salt
1/4 ts Pepper
1 tb Worcestershire sauce 6 Carrots; pared and cut into -- 2" pieces 18 sm White onions; peeled 1 c Celery pieces 1 tb Flour
1/4 c Water
Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft; remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all sides. Add onion mixture, beef broth, 2 c. water, bay leaf, salt, pepper and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4 c. water. Serves 6-8.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 11, 1997
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]