Ingredients: |
Ingredients: 1 package beef, cut into cubes
2 - 3 c. Flour
1 - 2 tsp Goya Adobo Spice
1 tsp Salt
1 tsp Pepper
1 c. Carrots, cut into cubes or "wheels"
1 c. Celery, coarsely chopped
4 Potatoes, peeled and cut into chunks
5 - 7 cubes Beef Bouillon
Oil
|
Directions: |
Directions:In medium bowl, combine flour, salt, pepper and Adobo spice. Dredge beef cubes in flour mixture and brown them in oil in a dutch oven, turning them frequently. Once browned, drain them if you need to. Add 6 - 8 cups of water, bring to boil. Add 5 or 6 cubes of bouillon, more if needed for flavor. Add carrots, celery and potatoes. Simmer until vegetables are tender, an hour to an hour and half. Season with more bouillon, salt, pepper or Adobo if needed, and stir it now and then.
If stew doesn't thicken on its own, bring it to a low boil just before serving. Take a ziploc bag with about a 1/4 c. of flour, add cold water, maybe 1/2 cup. Seal and knead bag until flour is dissolved, consistency of paint, not too runny. Add mixture to stew all at once, stirring at the same time to prevent lumps. Reduce heat and simmer for 15 minutes more.
Serve with hot biscuits from the oven. |
Personal
Notes: |
Personal
Notes: I learned how to make this stew from the Betty Crocker cookbook, circa 1985, a wedding gift. I always double the recipe, keeping half for leftovers - great to warm you on a cold winter evening (well, in New Jersey, that is)
|
This recipe for Beef Stew is from