Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3lb beef chuck roast, cut into stew size pieces
Flour
Salt and pepper
vegetable oil or olive oil
Beef stock or beef bouillon
1 large onion, diced
4 medium size potatoes, peeled, washed and cut into pieces
6 large carrots, peeled and cut into 1 inch pieces
1 large rutabaga, peeled and cut into 1-2 inch chunks
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Directions: |
Directions:Dredge beef chunks in flour, salt and pepper mix. Drizzle oil in bottom of dutch oven, heat to medium-high and brown dredged beef chunks on all sides in bottom of dutch oven. Once all meat is browned, cover meat with beef stock or water with beef bouillon added to form beef stock. Add diced onion to beef and bring to a boil. Reduce to simmer and cook for 30-45 minutes. Check level of liquid, add more as needed to cover when adding vegetables. Add potatoes, carrots and rutabaga. Bring back to a boil and reduce to medium heat, allowing to simmer for another 30 minutes. If stew is thin you may thicken with a slurry of milk and flour in equal parts. I generally use a shaker to mix the flour and milk together before pouring slowly into boiling liquid, stirring constantly to prevent lumps from forming. |
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Notes: |
Personal
Notes: This goes well with homemade biscuits. You can even put the stew into a 9x13 pan and top with biscuits, bake in oven according to biscuit directions and serve!
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