Directions: |
Directions:Put about two cups of flour on a plate, or layer of foil, and season with salt, pepper and garlic, pretty much the same as you would for pot roast. Heat about a half inch of oil in a skillet. Flour meat in small batches and brown in hot oil. Transfer meat to soup pot, and continue until all meat is browned.
Add onion, 2 cans of broth, about a cup of red wine, tomato sauce and bay leaf to soup pot, bring to a boil, then cover and let simmer at least one hour; remove bay leaf. Taste the broth of the stew at this point and decide if it needs a little salt or pepper. Also decide if there is enough broth, add more broth or wine if needed.
Peel carrots and slice into disks about 1/4 inch thick (or you can use the little baby carrots - then you won’t have to slice them etc). Add to pot, let cook about a half hour. Peel potatoes and cut into pieces about the same size as the stew meat chunks. Add to pot, let cook until potatoes are tender.
Now you need to thicken the broth just a bit. The easiest way is to take about two tbsp. of flour, in a small bowl, and add about a tbsp. of oil. This will make a paste, add enough of the broth from the stew to this mixture to thin it out; to make it almost pourable. Add this mixture to the stew, stirring constantly as you pour it in (or it will lump up). When it’s mixed in well, put the cover back on and let it cook about 10 minutes more. Also, a variation on this is to make biscuits (you could use canned), but I’d suggest just get some Bisquick and follow their directions for drop biscuits.
Then you drop the biscuit dough on top of stew, and place the stew pot in the oven (with no cover), and cook at about 375 until biscuits are browned. It’s not my favorite way to have it, but I know many folks who love stew made that way. |
This recipe for Beef Stew, by 