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Beef Stew Recipe

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This recipe for Beef Stew is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, 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:  
2 lbs beef chuck roast, cut into 1 inch chunks
½ cup flour, for dredging
1 tbsp salt & pepper
1 large onion, chopped
4-6 carrots, cut into 2 inch chunks
4 cups of beef broth
2 tbsp canola oil
5 medium potatoes, cut into 2 inch chunks

Directions:
Directions:
Dredge meat with flour and sear with oil at medium to high in your favorite Dutch Oven or heavy pot. Add beef broth. Add chopped/diced vegetables and season to taste. Stew is usually thicker than soup; so, if your pot is running a little thin, slowly add a touch of flour until you get the right thickness. if you like your stew over mashed potatoes, then cook and prepare the potatoes separately.

Number Of Servings:
Number Of Servings:
7-9
Preparation Time:
Preparation Time:
1.5 to 2 hours
Personal Notes:
Personal Notes:
This is a basic stick to your ribs stew that my mother made for 9 people. If you are watching your sodium intake, use low sodium broth. My mother and brother always got each other; especially their humor.

 

 

 

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