Easy Beef Stew over Rice or Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious Ingredients:
1 large onion, chopped into strings |
1/2 fennel bulb, and stalk with leaves chopped |
2 celery, stalks chopped |
3 garlic cloves, coarsely chopped |
2 tablespoons olive oil |
salt and pepper |
3 lbs beef steaks (i use pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well) |
salt and pepper, and flour to coat |
1/3-1/2 cup sherry wine |
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can french onion soup |
2 tablespoons olive oil |
Directions:
1. saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
2. remove and set aside.
3. salt and pepper meat then sprinkle with flour to coat all sides.
4. Brown meat well on all sides in 2 T olive oil about 10 minutes,
5. deglaze the pan with the sherry- getting up all the bits,
6. add soup and vegetables and stir until bubbly.
7. serve over rice or egg noodles with green salad.
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