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Beef Stew

Francois.Marin's picture
Ingredients
  Beef chuck/Round steak 1 1⁄2 Pound
  Oil 3 Tablespoon
  Onion 3 Medium
  Carrot 3 , quatered
  Celery stalk 4 , cut in 1 inch sticks
  Flour 1 Tablespoon
  Beef stock 3 Cup (48 tbs)
  Tomato paste 1 Teaspoon
  Bouquet garni 1
  Salt and pepper To Taste
Directions

Method Cut beef into 1-2 inch cubes.
In a casserole heat oil and, over high heat, brown beef on all sides, a few pieces at a time.
Take out beef, add onions, carrots and celery, lower heat and cook for 10 minutes or until lightly brown.
Pour off any excess fat, stir in flour and cook 2-3 minutes or until brown.
Pour on 2 cups stock and bring mixture to a boil, stirring.
Replace meat, add tomato paste, bou- quet garni and salt and pepper to taste.
The stock should almost cover the beef, so add more if necessary.
Cover and simmer gently on top of stove or in a moderately low oven (325°F) for 2 hours, or until beef is very ten- der.
Stir stew occasionally during cooking and add more stock to keep beef almost covered —the sauce should reduce a little during cook- ing, but the meat must not become dry.
When cooked, remove bouquet garni, taste gravy for seasoning and serve with mashed or boiled potatoes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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