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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Most beef stew recipes are either tomato-based or beef-based. We prefer both flavors, so this recipe is a hybrid of several stew recipes that I've tried in the past. Ingredients:
1 1/2 lbs stew meat, cubed |
2 tablespoons butter |
1/8 cup canola oil |
1/2 cup flour |
1 teaspoon salt |
1 teaspoon pepper |
1 onion, chopped |
3 (11 ounce) cans beef broth |
1 (11 ounce) can tomato soup |
6 potatoes, cubed |
15 baby carrots |
3 stalks celery, sliced |
1/4 cup cooking sherry |
2 tablespoons parsley flakes |
1 teaspoon italian seasoning |
pepper, to taste |
Directions:
1. Mix flour, salt, and pepper in plastic bag.
2. Add stew beef to bag; shake until all pieces are covered with flour.
3. Melt butter in stew pot; add oil.
4. Remove beef pieces from flour mixture and brown in butter/oil mixture.
5. When meat is lightly browned, add remaining flour and onions to pot.
6. Continue cooking until onions begin to caramelize.
7. Add broth and tomato soup, making sure to scape bits from bottom of pot.
8. Add vegetables, sherry, and remaining spices.
9. Simmer on stove for a minimum of 2 hours. You can also transfer everything to a crock pot and simmer 4-5 hours on low.
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