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C U'S HOME MADE BEEF STEW Recipe

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This recipe for C U'S HOME MADE BEEF STEW is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TBSP VEGETABLE OIL
2 LBS STEW BEEF, CUT IN 1" CHUNKS
1/2 GARLIC CLOVE, MINCED
1 MED. ONION CHOPPED
2 TBSP FLOUR

THESE CAN BE USED OR CAN BE REPLACED WITH:
3/4 TSP SALT
1/2 TSP WORCESTERSHIRE SAUCE
1/4 BLACK PEPPER
4 BOUILLON CUBES (BEEF)
REPLACEMENT HERBS:
BASIL, THYME, OR ROSEMARY

4 C WATER
4 C POTATOES, CUT IN 3/4" CHUNKS
2 C CARROTS, CUT IN 3/4" CHUNKS
1 C CELERY CUT IN 3/4" CHUNKS
1 C FROZEN PEAS
HEAT OIL IN 4 QT POT ADD BEEF, ABOUT 1/3 AT A TIME, BROWNING THOROUGHLY. REMOVE BEEF AND PUT TO ONE SIDE.

IN SAME POT USING THE OIL REMAINING IN IT, SAUTE GARLIC TILL LIGHT BROWN. ADD CHOPPED ONION AND COOK TILL TRANSPARENT. ADD FLOUR, COOK TILL LIGHT BROWN ( FLOUR SHOULD ABSORB ALL THE OIL AND MIXTURE WILL BE LUMPY). RETURN THE MEAT AND JUICE TO THE POT. ADD SEASONINGS AND 1/2 C WATER. STIR WELL TO PICK UP ALL THE BROWNED BITS FROM AND MAKE SURE THE FLOUR IS BLENDED INTO THE WATER. THEN ADD REMAINING WATER AND STIR TO MIX. KEEP STIRRING TILL STEW BOILS. CONTINUE TO STIR AND BOIL SLOWLY TILL THIN GRAVY IS THICK ENOUGH TO COAT THE BACK OF A SPOON.
REDUCE HEAT TO SIMMER AND COOK FOR ABOUT 1 1/2 HOURS. IF DESIRED , ADD HERBS. WHILE MEAT IS SIMMERING. PEEL AND CUT POTATOES AND CARROTS COOK FOR 10 MIN. ADD CELERY AND PEAS COOK FOR 7 MINUTES THEN SERVE
Directions:
Directions:
HINT:

FREEZE LEFTOVER STEW IN PLASTIC CONTAINERS
IF YOU WANT TO PREPARE THE ENTIRE BATCH FOR FREEZING YOU MAY WANT TO MAKE UP THE STEW WITHOUT VEGETABLES, THEN ADD THEM LATER
Number Of Servings:
Number Of Servings:
11

 

 

 

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