Beef stew made on stove-top in a heavy bottomed pot as you will be 'frying' the beef stew meat in it and then adding the rest of the ingredients for your stew.
SERVES 6 (1-cup servings)
1 pounds beef stew meat, cut into 1 - 1 1/2 inch cubes
1/3 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons oil
2 tablespoons unsalted butter
1 small onion, diced
16 ounces (2 cups) beef stock
2 teaspoons Worcestershire sauce
1 teaspoons salt
2 cups chopped red potatoes, bite size pieces (about 1/2")
2 cups chopped baby carrots, bite size pieces
Combine flour, garlic, pepper and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add raw beef and shake until well coated.
Warm oil and butter in a heavy bottom pot, over medium heat, once you can feel warmth when holding your hand 6 inches from the pot. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Do not crowd the pan, only add about 1/2 of the beef at a time.
Once all beef is browned, add diced onions. Cook until translucent.
Add beef stock, Worcestershire and 1 teaspoon salt. Stir to combine. Cover and bring to a boil. Once boiling, reduce to a simmer.
Add potatoes and carrots. Allow stew to simmer 40 minutes or until vegetables are fork tender.
NOTES ** 2 teaspoons of beef base or bouillon and 2 cups of water can be substituted for the beef stock.
You can also shorten your cooking time by substituting 2 cans sliced potatoes and 1 can sliced carrots; Each well drained.
Adapted Recipe and Image Credit: TheSlowItalian
Thanks For Visiting
|
