Beef Stew Ingredients: 3 teaspoons olive oil, divided 1 lb. stew meat, visible fat removed 1 cup chopped onion 1 clove garlic, minced 2 1/2 cups homemade beef stock or canned unsalted chicken stock 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1 bay leaf 4 medium red potatoes (about 1 lb.) cut in 1-inch chunks 2 large carrots, sliced 1/4-inch thick 2 celery stalks, sliced 2 1/2 Tablespoons flour 1/4 cup stock Instructions: Heat 2 teaspoons of oil in a Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned. Add stock, salt, thyme & bay leaf and bring to a boil. Cover & simmer for 2 hrs. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened. ●○ ○●○ ○●○ ○●○ Just friends passing along recipes that are homemade homecookin, family friendly favorites! https://facebook/groups/kristyskitchenkornerrecipes/
Posted on: Fri, 10 Oct 2014 22:26:49 +0000
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