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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A friend and I discovered this recipe a long time ago. It is easy to prepare and it's one of those recipes you can add to, or take away from (it's virtually impossible to mess up!). I like to make this early in the day, cooking it only till the veggies are crunchy. I reheat it for supper, and the veggies are fully cooked by the time it's ready to serve. Great with crusty rolls or good home-made bread. Enjoy. (I have been known to toss in a few lima beans or parsnips, or even cabbage.) Ingredients:
3 tablespoons canola oil |
1 1/4 lbs lean stewing beef |
1/3 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon thyme |
2 cups water |
3 -4 tablespoons ketchup |
1 cup coarsely chopped celery |
1 medium onion, cut in chunks |
12 -14 baby carrots |
1 small turnip (very small, and cut about the same size as the carrots) |
3 medium potatoes (washed and unpeeled) |
Directions:
1. Trim stewing beef and cut into bite-size pieces.
2. In a plastic bag, combine flour, salt, pepper and thyme.
3. Add meat to flour mixture and shake well.
4. Using a large, non-stick pot brown the meat in the Canola oil (make sure to use all the flour).
5. When well-browned, add the 2 cups of water and the ketchup, onions and celery.
6. Cover and let simmer for about 40 minutes, stirring often to prevent sticking.
7. Add the carrots and turnips and simmer for about 10-15 minutes, again stirring occasionally.
8. Cut the unpeeled potatoes into about 1 cubes, cover and simmer till potatoes are almost cooked, about 15 minutes.
9. Season to taste. The gravy can be thinned with a bit more water, if necessary.
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