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Beef Stew Recipe

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This recipe for Beef Stew is from Recipes from the Rogers Family and Beyond!, 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 to 4 lb. bottom round or rump roast, all fat removed and cubed
2 c. all-purpose flour
1 tsp. garlic powder
salt and pepper
canola oil to saute
1 large onion
1 tsp. each rosemary, sage, thyme and garlic
4 beef boullion cubes
1 tsp. Kitchen Bouquet
8 medium potatoes, cubed
4 large carrots, sliced
Directions:
Directions:
Mix flour, garlic powder, salt and pepper in a bowl. Add cubed beef in batches to coat . Saute floured cubes in canola oil in heavy skillet until browned on all sides and drop into 8-12 qt. heavy pan. Continue to saute until all beef is cooked. Reserve remaining flour mix. Scrape skillet bits and all cubes into pan, cover with water. Add halved onion, sage, rosemary, thyme, bay leaves, boullion and garlic. Cook, covered, over low heat for approximately 1 hour, stirring occasionally. Add cubed potatoes and carrots and cook, covered for another half hour.

Roux:
In small bowl, whisk one half cup of reserved flour mixture and enough water together to create syrupy fluid. Bring up the stew broth to a hard boil and drizzle roux into broth stirring continuously until gone. Add Kitchen Bouquet. Simmer stew, uncovered, until thick.
Personal Notes:
Personal Notes:
From Colleen's mom.

 

 

 

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