Ellen's beef stew

Yield: 1 servings

Measure 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

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

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