BEEF STEW
(serves 8-10)
Ingredients:
*2 1/2 pounds roast beef
*3 tablespoons olive oil
*1/4 cup all-purpose flour (omit for gluten free)
*6 cups beef stock (or broth)
*1/2 teaspoon dried rosemary
*1 teaspoon dried parsley
*1 teaspoon pepper
*4 large potatoes, peeled and cubed
*2 garlic cloves, minced
*1 packet of lipton onion soup mix (omit for gluten free)
*4 large carrots, peeled & chopped
*4 celery stalks, sliced
*1 large onion, chopped
*2 teaspoons cornstarch
*2 teaspoons very cold water
Directions:
~Dust 2 1/2 pounds roast with flour.
~Heat up a large dutch oven or oven proof stock pot over medium high heat until hot.
~Once pan is hot add 3 tablespoons olive oil.
~Add roast and brown on both sides.
~Remove meat.
~Pour in 1 cup beef stock, and scrape dripping off bottom of pan.
~Return roast to pan.
~Add the remaining 5 cups beef stock, 2 minced garlic cloves, 1/2 teaspoon dried rosemary, 1 teaspoon dried parsley and 1 teaspoon ground black pepper.
~Bring to a boil, and turn heat down to a low, cover and simmer for 1 1/2 hours.
~Remove roast from dutch oven.
~Allow to cool for 10 minutes.
~Cut Roast into bite-size pieces and return to dutch oven (I remove any fat from the meat at this time).
~Add 4 cubed potatoes, 4 large chopped carrots, 4 chopped celery stalks,1 chopped onion and 1 packet Lipton onion soup mix into the pot.
~Cover and cook for 1/2 hour.
~In a small bowl, mix 2 teaspoons cornstarch and 2 teaspoons cold water together.
~Stir into the stew.
~Cover and simmer 1 hour.
Variation:
-After browning the meat, add roast and the rest of the ingredients (minus the cornstarch) into a slow cooker. Put the roast on the bottom and veggies on top. Cook on low for 6-8 hours. About 1/2 hour before the serving, remove roast from slow cooker and cut into bite-size pieces. Return to slow cooker, add the cornstarch mixed with cold water into the slow cooker. Mix, cover and let it finish cooking.
~Remove meat.
~Pour in 1 cup beef stock, and scrape dripping off bottom of pan.
~Return roast to pan.
~Add the remaining 5 cups beef stock, 2 minced garlic cloves, 1/2 teaspoon dried rosemary, 1 teaspoon dried parsley and 1 teaspoon ground black pepper.
~Bring to a boil, and turn heat down to a low, cover and simmer for 1 1/2 hours.
~Remove roast from dutch oven.
~Allow to cool for 10 minutes.
~Cut Roast into bite-size pieces and return to dutch oven (I remove any fat from the meat at this time).
~Add 4 cubed potatoes, 4 large chopped carrots, 4 chopped celery stalks,1 chopped onion and 1 packet Lipton onion soup mix into the pot.
~Cover and cook for 1/2 hour.
~In a small bowl, mix 2 teaspoons cornstarch and 2 teaspoons cold water together.
~Stir into the stew.
~Cover and simmer 1 hour.
Variation:
-After browning the meat, add roast and the rest of the ingredients (minus the cornstarch) into a slow cooker. Put the roast on the bottom and veggies on top. Cook on low for 6-8 hours. About 1/2 hour before the serving, remove roast from slow cooker and cut into bite-size pieces. Return to slow cooker, add the cornstarch mixed with cold water into the slow cooker. Mix, cover and let it finish cooking.
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