astray recipes: Bill's beef stew

Categories: Beef; Soups
Yield: 8 Servings

Measure	Ingredient
2 pounds	Stew meat or other lean beef, in 1-inch cubes
2 tablespoons	Oil
¼ cup	Flour
2 quarts	Water; adjust as required
4	Beef bouillon cubes
1 tablespoon	Parsley; dry or equivalent fresh
2 teaspoons	Worcestershire sauce
1 teaspoon	Kitchen bouquet; if desired, for color
2	Ribs celery; more as desired
1 pounds	Carrots
2 mediums	Onions; quartered
2 pounds	Potatoes
	Salt & pepper to taste

Heat oil in large pot and brown beef; after meat is browned, add flour and stir to coat and continue browning to desired color. Stir continuously after adding flour to avoid burning. Add water, salt, bouillon cubes, Worcestershire, parsley and kitchen bouquet (if used) and simmer until barely fork tender, approximately 2 hours. (Depends on cut of meat used.) Add additional water if too thick.

Add celery, carrots and onions; bring back to a boil and simmer 5 minutes.

Add potatoes, salt and pepper and cook until potatoes are done, about 15 minutes.

If broth is to thin, thicken with a small amount of flour/water paste.

Great served with warm biscuits or cornbread.

Recipe by: Bill Hatcher <bhatcher@...> Posted to MC-Recipe Digest V1 #832 by "Bill Hatcher" <bhatcher@...> on Oct 8, 1997

bill's beef stew