Ellen's beef stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Chuck; or round, cubed |
| ⅓ | cup | Flour |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Oil |
| ½ | each | Onion; chopped |
| 1 | clove | Garlic; minced |
| 2¾ | cup | Boiling water |
| 28 | ounces | Tomatoes; canned |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire |
| 1 | pinch | Basil |
| 1 | pinch | Dill |
| 1 | pinch | Thyme |
| 4 | mediums | Potatoes; quartered |
| 2 | eaches | Onions; quartered |
| 1 | pounds | Carrots; 2 inch pieces |
| 1 | cup | Peas |
Directions
Combine flour, pepper, and salt in bag. Add meat and shake til coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water, tomatoes, salt, and worcestershire. Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender. Add potatoes, onions, and carrots.
Cook 30-45 mins, until vegetables are done. Add peas. Cook until heated. By Ellen Cleary
Submitted By LISA GREENWOOD On 01-07-95