"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Stew Recipe

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This recipe for Beef Stew, by , is from An Anti-Inflamatory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lady Grey

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Beef or Lamb cubes
1 cup Red Mill GF Multipurpose flour
2 Dashes Salt
2 dashes of White Pepper
2 tbsp. Olive Oil
1 box chicken broth (Swanson''s is good, small box)
2 tbsp. arrowroot
4-5 carrots, chopped
3-4 potatos, peeled and chopped
2 garlic cloves, minced
1 large shallot, diced
1/2 cup of chopped celery
salt & pepper to taste

Directions:
Directions:
This is for a crock pot. Peel the potatoes & carrots, chop them into bit size pieces & boil in a separate pot for 5 minutes. Drain & add to crock pot. In a bag or bowl mix flour, salt & white pepper. Blend well & then add the meat, coating evenly. Sear the coated meat in a hot skillet with olive oil until all sides are brown. (I recommend a deep skillet because of the next steps) Dump the meat into crock pot & return skillet to stove for next steps. Add chicken broth, garlic & shallots to the skillet. Heat to low boil, scraping the bits from the bottom. In a cup, put 1/2 cup of cold water & stir in the arrowroot. Mix until completely dissolved. Add this to the broth Mixture & stir until it thickens a bit. Pour into the crock pot & stir contents gently, keeping everything covered. You can add water at this point if it is too thick. Don't add a lot because it will thin out as it cooks. Turn the Crock pot to high & let go for 2 hours, then turn to low for at least 2 mote hours. Or leave it on low for 5-6 hours. Salt & Pepper to taste.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes prep, 4 hours cook

 

 

 

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