Hearty Beef And Potato Stew
|Beef||1 1⁄4 Pound|
|All-purpose flour||3 Tablespoon|
|Vegetable oil||20 Milliliter|
|Diagonally sliced celery||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Water||3 Cup (48 tbs)|
|Canned beef broth||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Sliced carrots||2 Cup (32 tbs)|
|Pared potatoes||9 Ounce|
|Frozen peas||1⁄2 Cup (8 tbs)|
On rack in broiling pan broil meat, turning once, until rare, about 6 minutes.
Transfer meat to a bowl; add 2 tablespoons flour and toss to combine.
In Dutch oven or 6-quart saucepot heat oil; add meat, a few pieces at a time, and cook, stirring constantly, until seared on all sides.
Remove meat to a bowl and set aside.
In same pot combine celery, onions, and garlic and cook, stirring constantly, until onions are translucent; return meat to pot and stir to combine.
Sprinkle remaining tablespoon flour over mixture and stir quickly to combine; gradually stir in water.
Add broth and seasonings and, stirring constantly, bring to a boil.
Reduce heat, cover, and let simmer until meat is tender, 45 to 60 minutes.
Add carrots and potatoes to meat mixture, cover, and let simmer for 30 minutes.
Stir in peas and cook until heated, about 5 minutes.
Remove and discard bay leaves before serving.