Beef Stew
Beef Stew is an impressive dinner. Made with 2 lb. beef stew meat, cut into 1 1/2-inch cubes, 1/3 c. fat, 1/3 c. flour, dash of salt and dash of pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Coat meat with flour.
Slowly brown meat in hot fat on all sides.
Add salt, pepper, chopped onions, bay leaf and garlic. Slowly stir in hot water or meat stock and canned tomatoes.
Add Worcestershire sauce.
Cover pan and simmer 2 hours until meat is tender.
Add sliced celery, whole onions, carrots cut into 2-inch lengths and potatoes.
Sprinkle vegetables with salt and pepper. Cover and simmer 20 to 30 minutes longer until vegetables are tender.
(If serving with dumplings, 15 minutes before end of cooking time drop dumplings by the spoonful on top of bubbling stew and cover tightly.)
Place meat and vegetables in middle of a hot platter.
Surround them with dumplings.
Serves 6.
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