Beef Stew Recipe
Ingredients
| 1-1 1/2 lbs. boneless beefneck, chuck or round, cut in 1 1/2" pieces | ||
| 4 tablesp. flour | ||
| Salt | 3 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), peeled | |
| 3 tablesp. fat or salad oil | ||
| Onions | 1 Cup (16 tbs), minced | |
| Boiling water | 3 Cup (16 tbs) | |
| Bay leaf | 1 | |
| Celery seed | 1/2 Teaspoon | |
| 8 pared small carrots | ||
| 4 pared small white potatoes | ||
| String beans | 1/2 Pound | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
Roll meat in a blend of 1 tablesp flour, 1 teasp salt, and pepper.
Cook garlic in 2 tablesp fat in a deep kettle 2 min.
Add meat and brown.
Add onions, and cook 4 min., while stirring.
Remove meat; add 1 tablesp.
fat and brown 2 tablesp flour in it.
Stir in boiling water, and cook until thickened.
Add 1 teasp salt, meat, bay leaf, and celery seed.
Cover; simmer 2 hrs.
Add 1 teasp salt, carrots, potatoes, and beans cut crosswise.
Cover; simmer tender—about 20-30 min.
Add parsley.
Cook garlic in 2 tablesp fat in a deep kettle 2 min.
Add meat and brown.
Add onions, and cook 4 min., while stirring.
Remove meat; add 1 tablesp.
fat and brown 2 tablesp flour in it.
Stir in boiling water, and cook until thickened.
Add 1 teasp salt, meat, bay leaf, and celery seed.
Cover; simmer 2 hrs.
Add 1 teasp salt, carrots, potatoes, and beans cut crosswise.
Cover; simmer tender—about 20-30 min.
Add parsley.
Chef
