Beef Stew Recipe
Ingredients
| 2 tbs beef dripping or oil 30 mL | ||
| 1 lb lean boneless stewing beef, cut in small cubes 500 g | ||
| Onion | 1 , diced | |
| Boiling water | 2 1/2 Cup (16 tbs) | |
| Beef | 1 | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bay leaf | 1/2 | |
| Potatoes | 2 Large, cut in to chunks | |
| Turnip | 1/2 Cup (16 tbs), diced | |
| Carrots | 2 Large, cut in to chunks | |
| Frozen peas | 1/2 Cup (16 tbs), canned | |
| 2 tsp each, flour and cornstarch 10 mL | ||
| Tomato Paste | 1 Teaspoon | |
| Extra seasoning | ||
Directions
Heat the dripping in a large skillet and add the cubed beef.
Stir fry on medium heat until a deep brown color on all sides.
Turn heat low and add the onion; stir until onion is lightly colored.
Add the next five ingredients and stir to dissolve brown bits in the pan.
Cover and simmer 1 hour.
Add potatoes and turnip and a little more boiling water if necessary.
Cover and simmer 10 minutes.
Add carrots and peas.
Cover and simmer until meat and vegetables are tender.
Stir flour and cornstarch with 1/3 cup (75 mL) cold water and the paste until smooth.
Add to the bubbly stew and cook and stir until thickened.
Taste and add seasoning.
Stir fry on medium heat until a deep brown color on all sides.
Turn heat low and add the onion; stir until onion is lightly colored.
Add the next five ingredients and stir to dissolve brown bits in the pan.
Cover and simmer 1 hour.
Add potatoes and turnip and a little more boiling water if necessary.
Cover and simmer 10 minutes.
Add carrots and peas.
Cover and simmer until meat and vegetables are tender.
Stir flour and cornstarch with 1/3 cup (75 mL) cold water and the paste until smooth.
Add to the bubbly stew and cook and stir until thickened.
Taste and add seasoning.
Chef
