©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Beef Stew (non tomato based)

2 lbs stew meat, cut up into bite sized pieces
1/4 cup flour
4 potatoes, cut into bite-size pieces
2 or 3 larg carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 or 2 bay leaves
Beef Stock
vegetable oil, butter or combo of both

Shake stew meat up in a bag with flour, salt and pepper.
Brown in vegetable oil/butter in large pot.
Cover with beef stock and drop in the rosemary, then bring to a boil.
Simmer for 30 minutes or more until beef is tender
Add remaining ingredients and add additional stock to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes. (season to taste)

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