Ingredients: |
Ingredients: 1 lb. lean stewing beef, cubed or small pieces
2 T. cooking oil
1/2 c. flour
3 c. water
2-3 medium onions, chopped or quartered
2-3 c. celery, chopped
bunch of carrots
green beans
corn niblets
frozen peas
3-4 potatoes, cubed
salt and pepper to taste
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Directions: |
Directions:1. Buy lean looking beef stew - comes in cubes or small pieces.
2. Wash and drain off as much water as possible so that the meat doesn’t splatter when braising.
3. Put a couple of tablespoons of cooking oil in a large pan you will use for the stew.
4. Dredge the beef pieces in flour. Put about 1/2 c. flour in a paper or plastic bag. Put the meat in and shake until well coated.
5. When oil is heated (hot but not burning), drop meat in and start stirring around with a wooden spoon to keep it from sticking and to coat the meat. What you are doing is sealing in the meat juices through the process of searing. When meat has been browned on all sides, cover with water (about 3 cups or add as needed).
6. Cover pan and bring to gentle boil.
7. Meanwhile, chop or quarter onions and drop in with the meat.
8. Wash, de-string and chop celery into 1 or 2 inch pieces and drop in with meat.
9. Keep pan covered and after bringing to a boil, turn heat down so that it gently simmers (important to keep it simmering, otherwise it doesn’t cook, it just sits there).
10. I like to simmer it for a long time so that the onion and celery flavour permeates the meat.
11. When meat is very tender, you may add carrots and green beans and cook until tender.
12. Let stand until an hour before serving.
13. An hour before serving, add corn, peas, potatoes and cook until potatoes are tender.
14. Add salt and pepper to taste while cooking the last batch of veggies.
15. Stew is better the next day because the flavours have blended. |
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