Ingredients: |
Ingredients: 8 - 10 Cups Cold Water, 1 ½ lbs Stew Meat, cubed, 2 Cups (approx.) white All-Purpose Flour, 1/2 bag of Baby Carrots, chopped in 1/2 or in thirds (depending on how you big you like them), 4 chopped, med-size Potatoes (Red Bliss or Yellow Gold), 1 Clove Garlic, crushed, 1 Cup Turnip, frozen & chopped (optional), 2 Bay Leaves, Salt & Pepper for Meat, 2 Teaspoons of Worcestershire Sauce, ¼ Cup A-1 Steak Sauce (or more, depending on taste), 2 Tablespoons olive oil or more, just to coat the bottom of the pot, ¼ Cup Onion, chopped
|
Directions: |
Directions:Place meat in a large bowl and sprinkle with salt and pepper. Add flour to bowl and coat each piece of meat. Heat oil in a large pot on Medium High Heat. Add onions and sprinkle with salt; cook until soft and almost transparent. Add garlic and let cook for about 2 mins, stirring occasionally. Add meat to the onion and garlic and cook, stirring occasionally until browned on all edges. When meat is ready, add approx 6-8 Cups of cold water (enough to cover meat with space for vegetables and potatoes) and stir. Raise heat to high and bring to a boil, add a little salt and pepper if desired. Boil on med-high heat, stirring occasionally for about 30 – 45 minutes, until some water evaporates and the broth looks cloudy and brown. Add carrots, turnips, and potatoes and bring back to a boil; reduce to med – high heat and cook for about 45 minutes. Add A-1, Worcestershire, and Bay Leaves; cover and simmer on low for about an hour. Serve with toasted rolls or bread
*Serves about 4-6 people. |
This recipe for Jackie's Beef Stew is from