The Best Browned Beef Stew -- --Ever |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good! Ingredients:
1 -1 1/2 lb cubed beef stew meat |
1/2 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 cup vegetable oil |
1 onion, chopped fine |
1 carrot, chopped fine |
1/4 cup finely chopped celery, with a few minced leaves |
1 tablespoon dried parsley |
1 pinch thyme |
3 1/2 cups beef broth |
2 medium potatoes, diced |
2 carrots, diced |
2 onions, diced |
Directions:
1. Put flour, salt and pepper in a large ziploc bag.
2. Heat oil over medium heat in a large dutch oven.
3. Place meat in bag with the flour and shake until well coated.
4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
5. Stir until well browned.
6. Add finely chopped carrot and next 4 ingredients.
7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
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