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Beef Stew

  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Black pepper 1⁄4 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Boneless chuck/Round beef 1 3⁄4 Pound, cut into 1 1/2-inch cubes
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), minced
  Garlic 3 Clove (15 gm), peeled and minced
  Boiling water 1 1⁄2 Cup (24 tbs)
  Tomato paste 4 Tablespoon (3 Heaping Tablespoon)
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Carrots 12 , peeled
  Potatoes 5 , peeled and quartered
  Parsley 1⁄4 Cup (4 tbs), finley minced

1) Combine together the flour, pepper and celery salt in a large bowl.
2) In the flour, toss the meat.
3) Over moderate high heat, place a large skillet and heat the oil.
4) Add the meat and brown it, stirring often, till it has been darkened on all the sides.
5) As soon as each piece has browned enough, transfer it to a small bowl.
6) Once all the meat is done, toss the garlic and onion together in the fat that has been left behind in the skillet.
7) Take the skillet off the heat.
8) Add the leftover flour and stir well.
9) Stir in the boiling water next, working quickly to ensure that the sauce is smooth.
10) Add the Worcestershire sauce, salt and tomato paste.
11) Get all the pan juices up by scraping the skillet-€™s bottom.
12) Turn the pan juice into a slow cooker.
13) In the bottom of the cooker, place the potatoes and carrots and scrape the meat over them.
14) Cover the cooker and cook on LOW for 8 to 10 hours.

15) Transfer the stew to a serving plate, garnish with parsley and serve while still hot.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
500 Minutes
Ready In: 
505 Minutes

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Beef Stew Recipe