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Brown Beef Stew |
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Serves: 10
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brown Beef Stew recipe on the web!!
_ pounds boneless beef chuck cut in 1 1/2 -inch cubes
___ cup flour
_ tablespoon salt
_ tablespoons vegetable oil
_ quart water boiling
_ onion studded with 4 cloves
_ clove garlic minced
_ bay leaf
Pinch thyme of dried, crushed
_ tablespoons worcestershire sauce
_ pound white onions small, quartered
_ pound carrots sliced 1/2 -inch thick
_ pounds potatoes medium, pared and sliced 1/2 -inch thick
_ ribs celery cut in 2-inch pieces
___ 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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