Beef Stew Recipe
Ingredients
| Boneless beef for stew - 10 ounces , cut into 1-inch cubes | ||
| Vegetable oil | 2 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Water | 1 Cup (16 tbs) | |
| Tomatoes - 2 medium , blanched, peeled, seeded, and chopped | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| Onion powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bay leaf | 1 | |
| Thyme leaves - Dash each | ||
| Ground pepper - Dash each | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
Directions
MAKING
1 In a broiler pan, on a rack broil beef 2 to 4 inches from heat source, for about 5 minutes per side, turning once, until browned on all sides.
2 In a 1 1/2-quart saucepan heat oil, add garlic and saute lightly.
3 Add water, tomatoes, celery, and seasonings and bring mixture to a boil.
4 Add in the broiled beef.
5 Lower the heat cover, and simmer for about 1 1/2 hours. until meat is fork-tender.
6 Stir in carrot and cook for about 15 minutes longer, until slices are tender-crisp.
SERVING
7 Serve hot.
1 In a broiler pan, on a rack broil beef 2 to 4 inches from heat source, for about 5 minutes per side, turning once, until browned on all sides.
2 In a 1 1/2-quart saucepan heat oil, add garlic and saute lightly.
3 Add water, tomatoes, celery, and seasonings and bring mixture to a boil.
4 Add in the broiled beef.
5 Lower the heat cover, and simmer for about 1 1/2 hours. until meat is fork-tender.
6 Stir in carrot and cook for about 15 minutes longer, until slices are tender-crisp.
SERVING
7 Serve hot.
Chef
