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  Beef drippings/Oil 30 Milliliter (2 Tablespoon)
  Lean boneless stewing beef 1 Pound, cut into small cubes (500 Gram)
  Onion 1 , diced
  Boiling water 2 1⁄2 Cup (40 tbs) (625 Milliliter)
  Beef bouillon cube 1
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Bay leaf 1⁄2
  Potatoes 2 Large, peeled and cut into chunks (30 Milliliter)
  Diced turnips 1⁄2 Cup (8 tbs) (125 Milliliter)
  Carrots 2 Large, scraped and cut into chunks
  Peas 1⁄2 Cup (8 tbs) (125 Milliliter, Frozen Or Canned)
  Flour 2 Teaspoon (10 Milliliter)
  Cornstarch 2 Teaspoon (10 Milliliter)
  Tomato paste 1 Teaspoon (5 Milliliter)
  Seasoning To Taste (Additional)

Heat the dripping in a large skillet and add the cubed beef.
Stir fry on medium heat until a deep brown color on all sides.
Turn heat low and add the onion; stir until onion is lightly colored.
Add the next five ingredients and stir to dissolve brown bits in the pan.
Cover and simmer 1 hour.
Add potatoes and turnip and a little more boiling water if necessary.
Cover and simmer 10 minutes.
Add carrots and peas.
Cover and simmer until meat and vegetables are tender.
Stir flour and cornstarch with 1/3 cup (75 mL) cold water and the paste until smooth.
Add to the bubbly stew and cook and stir until thickened.
Taste and add seasoning.

Recipe Summary

Side Dish

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Beef Stew Recipe