Beef Stew
Beef Stew is an moderately easy dinner. Made with 2 lb. lean, boneless beef chuck, cut in 1 1/2-inch cubes, 2 tbsp. butter or margarine, 2 c. water, 1 (1 lb.) bag carrots, peeled and cut in 2-inch pieces and 12 small white onions, peeled, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Brown meat in butter or margarine in heavy saucepot.
Add 2 cups water; bring to boil.
Cover; simmer until meat is almost tender, about 1 hour.
Add carrots and onions; cover and cook 20 minutes.
Add peas.
Cook 15 minutes longer, or until meat and vegetables are tender.
Drain meat and vegetables, reserving stock.
Refrigerate stock until fat hardens.
Cover meat and vegetables and refrigerate.
Remove and discard hardened fat.
Add enough water to make 4 cups stock.
Gradually blend about 1 cup stock into flour.
Pour into pot with remaining stock, salt and pepper.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Mix in beef and vegetables.
Simmer about 15 minutes, stirring occasionally.
Yields 6 servings.
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