Beef Stew Recipe
This Beef Stew is awesome ! I kept craving for more even after the last drop of this amazing beef and vegetable gravy was gulped down last dinner ! Try out this beef stew and let me know if you like it !
Ingredients
3 lbs. beef stew oil for browning
2 medium sized onions, diced water to cover meat
4 medium sized carrots, cut in chunks
4 medium sized potatoes, cut in chunks
Salt, kelp powder to taste
3-4 tablespoons potato flour or rye flour
1/2 cup cold water
Chopped parsley for garnish
Directions
Cut stew meat into l 1/2 inch cubes, trimming off any fat.
Brown stew meat in oil, using just a little to start with and adding more as it is needed.
Lift meat out and put in heavy bottom pot.
Brown onions in same pan used for browning meat.
The onions absorb the browned meat juices, adding to the flavor of the stew.
Add onions and juice to stew.
Put enough cool water in the pot to cover the meat, cover with a lid and bring slowly to a boil.
Then turn down heat and simmer for 1-2 hours or until meat is almost tender.
Add carrots and potatoes (if desired) to stew.
Add salt and kelp powder to taste.
Continue to simmer for 1/2 hour longer or until vegetables and meat are tender.
Thicken the stew before serving by dissolving the potato or rye flour in cold water, then adding the hot gravy carefully to the flour mixture, stirring constantly, until it is a smooth sauce.
Pour sauce into the stew, stirring carefully.
Heat until flour is cooked (about 5 minutes).
Garnish with chopped parsley.
Brown stew meat in oil, using just a little to start with and adding more as it is needed.
Lift meat out and put in heavy bottom pot.
Brown onions in same pan used for browning meat.
The onions absorb the browned meat juices, adding to the flavor of the stew.
Add onions and juice to stew.
Put enough cool water in the pot to cover the meat, cover with a lid and bring slowly to a boil.
Then turn down heat and simmer for 1-2 hours or until meat is almost tender.
Add carrots and potatoes (if desired) to stew.
Add salt and kelp powder to taste.
Continue to simmer for 1/2 hour longer or until vegetables and meat are tender.
Thicken the stew before serving by dissolving the potato or rye flour in cold water, then adding the hot gravy carefully to the flour mixture, stirring constantly, until it is a smooth sauce.
Pour sauce into the stew, stirring carefully.
Heat until flour is cooked (about 5 minutes).
Garnish with chopped parsley.
