Tuesday, March 30, 2010

Beef Stew

8 servings

1 1/2lbs stewing beef, cubed
1/2 cup flour

1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small onion, diced
10 small potatoes, cut in half
1 cup baby carrots
1 cup mushrooms, cut in quarters
5 cloves garlic
1/2 tsp each rosemary & thyme
1 tsp dried oregano
salt & pepper
1/2 cup water
1 heaping tablespoon flour

Season the flour with a few pinches of salt and pepper, then toss the meat cubes in it. Shake off the extra flour and fry in olive oil in a nonstick pot or dutch oven over medium high heat until brown on all sides. Do this in batches of 3 or 4 so the pot doesn't cool down too much or the meat will boil instead of brown.

Once the meat is browned, add the onion and fry for a few minutes until golden.

Add all other ingredients and add water to cover the meat. Bring to a simmer on high heat then reduce to medium low and simmer about 1 1/2 hours until the meat is tender.

Take 1/2 cup of water and stir in 1 tablespoon of flour until there are no lumps. Add to simmering stew and cook until thickend. If you like your stew thicker, add more flour.

- beef stew -

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