The boys in the house love their meat, and my husband in particular likes to take this to work for his lunch. Us girls tend to eat the vegetables more! I have had this recipe hand written in my binder for at least a year now, and I can't remember where I copied it from...
Old Fashion Beef Stew
ingredients:
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 1/2 lbs stewing beef, cut into cubes
2 medium onions, chopped
1 tsp dried thyme
1 tsp dried marjoram
1 bay leaf
1 cup red wine (I use "real" wine, not the cooking wine you find at the grocery store lol)
3 Tbsp tomato paste
3 cups of beef stock
5 carrots, peeled and cut into chunks
1 1/2 lb potatoes, peeled and cut into chunks
375 g green beans (I have used frozen green beans)
Old Fashion Beef Stew
ingredients:
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 1/2 lbs stewing beef, cut into cubes
2 medium onions, chopped
1 tsp dried thyme
1 tsp dried marjoram
1 bay leaf
1 cup red wine (I use "real" wine, not the cooking wine you find at the grocery store lol)
3 Tbsp tomato paste
3 cups of beef stock
5 carrots, peeled and cut into chunks
1 1/2 lb potatoes, peeled and cut into chunks
375 g green beans (I have used frozen green beans)
- combine flour, salt, pepper in large ziplock bag. add beef to coat well
- in large pot, heat half of the oil (1 Tbsp) over medium heat and cook beef, adding oil if needed until the beef is browned all over. transfer to a plate
- reduce heat to medium-low * don't clean the bottom of your pot *
- add to the pot onions, garlic, thyme, marjoram, bay leaf and a little bit of flour
- cook, stirring for about four minutes, or until onions are soft
- add wine and tomato paste, cook and stir to scrape brown bits from bottom of pot
- return beef to pot and pour in stock
- bring to a boil, stirring until liquid seems a bit thicker
- reduce heat to medium-low and simmer, covered, for 1 hour, stirring occasionally
- after the 1 hour, add carrots and potatoes to pot
- cover again and simmer for 30 minutes
- add green beans to stew, adding more stock to cover vegetables if needed
- cover and simmer another 30 minutes, or until vegetables are tender
- remove bay leaf and enjoy!
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