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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I make variations each time. This time, because of a problem with my LapBand I was heading back to pureed foods. This means TONS of flavour so I wanted to share it. It'd be better non-pureed, naturally... Ingredients:
1 large green bell pepper |
3 potatoes |
4 small cooking onions |
1 1/2 cups baby carrots |
1/2 sweet potato |
1 cup butternut squash |
1 lb stewing beef, cubed |
2 cups beef stock |
1 cup water |
3 tablespoons olive oil |
1 garlic clove, crushed |
4 tablespoons flour |
1 teaspoon garlic salt |
salt |
pepper |
Directions:
1. Blend flour, pinch of salt, pepper and pinch of garlic salt in a bowl (garlic powder is just as fine depending on your salt preference).
2. Heat oil in deep pan or large pot. Add garlic.
3. Dredge cubed stewing beef in flour mixture and brown in oil.
4. Clean and roughly chop the veggies, adding to browned beef . (My preference is onions, peppers and mushrooms first so they can cook down and blend right away with the oil and beef juices.
5. Add remaining starchy veg.
6. Pour over beef stock and water. Add enough water to just cover everything.
7. Simmer until all veg are soft, stirring occasionally, adding salt and pepper to taste.
8. Blend a bit of flour and a bit of cold water in a glass. Add to stew to thicken.
9. Continue to simmer to taste.
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