Tuesday, February 11, 2014

Hearty Beef Stew

Hearty Beef Stew




















2 pounds beef stew meat, cut in 1" cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, diced
1/2 cup celery, chopped
1 green bell pepper, chopped
6 cups water
2 beef bouillon cubes
1 tablespoon salt
1 bay leaf
3 medium potatoes, cut in 1" cubes
4 carrots, sliced
1 cup English peas

Mix flour, salt and pepper.
Coat beef in flour mixture.
Heat oil in a large pan.
Brown meat thoroughly.
Do not crowd meat, work in small batches.
Remove beef from pan.
Add onion, celery and bell pepper and cook 3 minutes.
Return beef to pan.
Add water, salt, bouillon and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Add potatoes, carrots and peas.
Simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving.

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