Browned beef stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless stew meat; (beef) |
| 3 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| ¼ | cup | Flour |
| 3 | tablespoons | Shortening |
| 2 | cups | Beef stock or bouillon |
| 2 | cups | Dr Pepper |
| 2 | cups | Sliced carrots |
| 1½ | cup | Onions; chunks |
| 1 | cup | Celery; sliced |
| 1 | cup | Frozen or fresh garden peas |
Directions
Sprinkle meat with the salt and pepper and dust with the ¼ cup flour. In a large stew kettle brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr Pepper, carrots, onions, and celery, and cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer.
Yield: 8 servings
Posted to brand-name-recipes by Ann_Bartholomew@... on Feb 6, 1998