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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
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Not Dinty Moore ;) Ingredients:
3 lbs boneless beef chuck |
salt and pepper, to taste |
2 teaspoons herbs, of your choice |
3/4 cup all-purpose flour |
2 tablespoons olive oil |
1 cup onion, chopped |
3 cups beef broth |
5 large carrots, peeled |
3 large potatoes, peeled |
3 garlic cloves, smashed |
Directions:
1. Cut 3 lbs. boneless beef for stew into 11/2 chunks and season liberally with salt, pepper, and any other herbs.
2. Dredge beef in all-purpose flour, shake off excess, then brown on all sides in about 2 T. olive oil in a large pot.
3. Add to the pot 1 cup chopped onions, and sprinkle 1-2 teaspoons of dried herbs (your choice), and pour in 3 cups beef broth.
4. Bring to a boil, then reduce heat to a soft simmer and let cook until meat is tender. About an hour.
5. Add 5 large carrots peeled and cut into 1 slices, 3 large potatoes peeled and cut into 1 chunks, and 3-4 cloves of garlic, smashed.
6. You may want to add a bit more beef broth if it has reduced down a lot. Season to taste with salt and pepper (about 1/2 teaspoons each).
7. Cook with the beef until the carrots and potatoes are soft, about 30 minutes.
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