Bill's beef stew

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

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