 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
Low Fat - Delicious - It can (should) be made in advance, and eaten over many days. Add water to reheat. Even better, add fresh veggies at each meal. - BETTER the next day.... NOTE: For low carb, leave out potatoes, or substitute other hard veggies, like fresh green beans. Ingredients:
1 lb beef chuck, cubed |
1 medium onion |
3 large celery ribs, cut into medium size pieces |
4 large carrots, cut into medium size pieces |
2 medium potatoes, peeled & cut into medium size pieces |
1 tablespoon extra virgin olive oil |
2 tablespoons white flour |
3 bay leaves |
2 -4 cups water |
salt & pepper |
Directions:
1. Rinse meat, and pat dry with paper towel. Sprinkle with salt & pepper, and dust with flour.
2. Heat olive oil to medium-high/high in stew pot - I prefer lg Le Creuset dutch oven.
3. Sear seasoned, floured meat - approx 1 min per side - stir with wooden spoon, once.
4. Add onion to brown with meat - brown is the goal, black becomes bitter!
5. Toss in celery, 2 carrots, bay leaves, and water (start with 2 cups) - water should hit a HOT, sizzling pot.
6. Stir with wooden spoon to help release seared sugars (the brown stuff) into water.
7. Turn down to low .
8. Cover & simmer (or cook in oven) for 2 hours, minimum.
9. Stir occasionally, Adding water as needed.
10. 20-30 minutes before serving, add potatoes & remaining carrots.
|
|