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Brown Beef Stew |
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Serves: 10 Print this Recipe 3 pounds boneless beef chuck cut in 1 1/2 -inch cubes 1/3 cup flour 1 tablespoon salt 3 tablespoons vegetable oil 1 quart water boiling 1 onion studded with 4 cloves 1 clove garlic minced 1 bay leaf Pinch thyme of dried, crushed 2 tablespoons worcestershire sauce 1 pound white onions small, quartered 1 pound carrots sliced 1/2 -inch thick 2 pounds potatoes medium, pared and sliced 1/2 -inch thick 4 ribs celery cut in 2-inch pieces 1/4 cup water cold
Pat meat dry with paper towels. Coat meat with mixture of flour and salt; reserve leftover flour. Heat vegetable oil in a large, heavy pot; brown beef cubes well, a few at a time, removing pieces as they are done. Stir in boiling water; cook, stirring to scrape drippings from pot. Return beef to pot with clove-studded onion, garlic, bay leaf, thyme, and Worcestershire sauce. Simmer, covered, for 1 1/2 hours, stirring occasionally. Remove bay leaf. Add onions, carrots, and potatoes; simmer, covered, for 20 minutes. Add celery and simmer, covered, for 20 minutes or until vegetables are tender. Combine reserved flour with cold water; slowly stir into stew. Cook, stirring, for 3 minutes, or until thickened. |
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