Beef and Vegetable Stew Recipe
Ingredients
| Beef - 3 lb for the stew | ||
| Onion | 1 Cup (16 tbs), chopped (Salad oil - 6 tablespoons) | |
| Green pepper | 1 Cup (16 tbs), chopped (Salad oil - 6 tablespoons) | |
| Celery | 1 Cup (16 tbs), sliced (Salad oil - 6 tablespoons) | |
| Water | ||
| Beef broth | 1 Can (10oz), condensed (Salad oil - 6 tablespoons) | |
| Tomato sauce | 1 Can (10oz) (Salad oil - 6 tablespoons) | |
| Parsley | 2 Tablespoon, chopped (Salad oil - 6 tablespoons) | |
| Garlic | 1 Clove (5gm), finely chopped (Salad oil - 6 tablespoons) | |
| Salt | 1 Tablespoon (Salad oil - 6 tablespoons) | |
| Ground pepper | 1/4 Teaspoon (Salad oil - 6 tablespoons) | |
| Dried thyme leaves | 1/8 Teaspoon (Salad oil - 6 tablespoons) | |
| Bay leaf | 1 (Salad oil - 6 tablespoons) | |
| Potatoes | 6 Small, halved (Salad oil - 6 tablespoons) | |
| Carrots | 6 Medium, pared (Salad oil - 6 tablespoons) | |
| White onions | 6 Small, peeled (Salad oil - 6 tablespoons) | |
| All-purpose flour - 1 to 2 tablespoons | ||
| Tomato | 1 (Salad oil - 6 tablespoons) | |
Directions
GETTING READY
1. Cut beef into 1-inch pieces.
MAKING
2. In hot oil in Dutch oven, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides and remove as browned.
3. Saute adding chopped onion, green pepper and celery to the Dutch oven until tender-€”about 8 minutes.
4. Return beef to pan and add 1/2 cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf.
5. Bring to boiling and simmer reducing heat with cover stirring several times for about 1 1/4 hours.
6. Add potato, carrots and onions and simmer, covered, 1 hour longer until meat and vegetables are tender.
7. Remove from heat and skim off fat.
FINALIZING
8. In a cup mix flour with 2 tablespoons water and stir into beef mixture.
9. Arrange tomato wedges, skin side up, on top and simmer, covered, for about 10 minutes.
SERVING
10. Serve the stew with a garnish of chopped fresh cilantro.
1. Cut beef into 1-inch pieces.
MAKING
2. In hot oil in Dutch oven, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides and remove as browned.
3. Saute adding chopped onion, green pepper and celery to the Dutch oven until tender-€”about 8 minutes.
4. Return beef to pan and add 1/2 cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf.
5. Bring to boiling and simmer reducing heat with cover stirring several times for about 1 1/4 hours.
6. Add potato, carrots and onions and simmer, covered, 1 hour longer until meat and vegetables are tender.
7. Remove from heat and skim off fat.
FINALIZING
8. In a cup mix flour with 2 tablespoons water and stir into beef mixture.
9. Arrange tomato wedges, skin side up, on top and simmer, covered, for about 10 minutes.
SERVING
10. Serve the stew with a garnish of chopped fresh cilantro.
Chef
