BEEF STEW

Preparation Time:  20 Minutes                              

Cooking Time:  45 Minutes

Make Ahead:  Make this stew the day
before you are going to serve it to
allow the flavors to blend together.
Reheat the stew slowly before serving.

Serves 6

Corn Bread makes a perfect partner for
this hearty stew for a cold winter meal.

SHOPPING LIST

Beef Bouillon Cubes, Beef, Carrots, Potatoes, Worcestershire Sauce,
Onion, Garlic, Bay Leaf, Flour, Pepper

INGREDIENTS

4 cups water
5 beef bouillon cubes
1 teaspoon worcestershire sauce
1/4 teaspoon pepper
2 cups cubed book beef
6 carrots, peeled and thickly sliced
3 potatoes, peeled and cut into chunks
1 medium onion, chopped
1 clove of minced garlic
1 small bay leaf
2 tablespoons flour

  1. Bring water with bouillon cubes to a boil in a large saucepan or dutch oven, stirring until the bouillon cubes dissolve completely.  Add worcestershire sauce and pepper.
  2. Stir, beef, carrots, potatoes, onion and garlic into bouillon mixture and return to boil.  Place bay leaf on top and cover tightly and reduce heat.
  3. Simmer for 30 minutes or until vegetables are tender.  Remove about 1/2 cup of the liquid and place in a small bowl, add flour and blend.
  4. Increase heat to boiling point.  Stir in flour mixture into stew.  Cook stirring continually until juices are thickened (about 15 minutes).  Discard bay leaf.

VARIATION

A great way to use leftovers is to replace the beef with lamb, pork or chicken.

EXPRESS COOKING

Raw potatoes won't turn brown if you place them in cold water after you've peeled them.  Just drain them thoroughly before adding them to the stew.

MONEY SAVING TIPS

This stew is perfect to use either leftover roast beef  or leftover steak.  Make sure that you trim all the fat away from the beef before cutting it into stew sized cubes.

         

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