You are here

Beef Stew

Western.Chefs's picture
Ingredients
  Boneless beef 1 1⁄2 Pound, cut into 1 1/2 inch pieces (Neck / Chuck / Round)
  Flour 4 Tablespoon
  Salt 3 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), peeled, minced
  Fat/Salad oil 3 Tablespoon
  Minced onions 1 Cup (16 tbs)
  Boiling water 3 Cup (48 tbs)
  Bay leaf 1
  Celery seed 1⁄2 Teaspoon
  Carrots 8 Small, pared
  White potatoes 4 Small, pared
  String beans 1⁄2 Pound
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

Roll meat in a blend of 1 tablesp flour, 1 teasp salt, and pepper.
Cook garlic in 2 tablesp fat in a deep kettle 2 min.
Add meat and brown.
Add onions, and cook 4 min., while stirring.
Remove meat; add 1 tablesp.
fat and brown 2 tablesp flour in it.
Stir in boiling water, and cook until thickened.
Add 1 teasp salt, meat, bay leaf, and celery seed.
Cover; simmer 2 hrs.
Add 1 teasp salt, carrots, potatoes, and beans cut crosswise.
Cover; simmer tender—about 20-30 min.
Add parsley.

Recipe Summary

Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

Rate It

Your rating: None
4.16875
Average: 4.2 (16 votes)