3 lbs. lean bottom round or round steah cut into 1 inch cubes
3 potatoes, peeled and cubed
1 lb. bag of baby carrots
4 stalks celery, diced
1 bag frozen corn
2 large yellow onions, chopped
1 cube butter
1-2 c. flour
1 lunch size paper bag
1 tsp. garlic salt
1 tsp. pepper
3 T. Kitchen Bouquet
3 T. granulated beef boullion
3 bay leaves
Instructions
In large stock pot melt butter over medium-high heat. While the butter is melting, combin flour, garlic salt, and pepper in brown paper bag. Place a handful of cubed beef into the sack and seal the top. Shake the beef to coat thoroughly. Put the coated meat into the hot butter to brown. Repeat with remaining meat, removing the browned meat with a slotted spoon to a large bowl. Work in small batches until all meat is browned, adding canola oil to the pan if necessary. Save the remaining seasoned flour in the bag to use later in the recipe. After all the meat is browned, add the onion and celery to the pan, adding more oil/butter if necessary.
Meanwhile, in a large measuring cup, measure 4 c. of very hot tap water. Stir the bouliion into the hot water. When veggies are tender, add meat back into the pan and pour the hot broth over all, scraping the bottom of the pan to remove brown bits. Add Kitchen Bouquet and bay leaves. Bring to a boil and let simmer, covered, for 1 hour.
Add potatoes, carrots, and corn. Simmer until veggies are tender. Combine reserved flour with 1-1/2 c. water and mix until smooth. Pour this into stew and boil for 10 minutes to thicken stew. Season with salt and pepper. Remove bay leaves and serve.
Originally Submitted
12/29/2009
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