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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Vicky made me this stew when I came home from hospital the first few days I cannot cook. I love the flavour and texture out of it. It reminds me of my mom's! Ingredients:
4 tablespoons oil |
2 lbs stewing beef |
3 -4 tablespoons flour |
1 cup water |
2 garlic cloves, minced or 2 teaspoons garlic salt |
salt and pepper |
1/4 cup sugar |
1 1/4 ounces beef stew seasoning |
2 large yellow onions, quartered |
4 large potatoes, chopped 1 1/2inch |
4 large carrots, chopped 1 inch |
4 celery, chopped 1 inch |
1 (28 ounce) can tomatoes, chopped |
1 (28 ounce) can tomato sauce |
1 tablespoon cornstarch, mix with |
1/4 cup water, mix well |
1 tablespoon fresh parsley, finely chopped |
Directions:
1. Cover meats with flour, shake out excess.
2. oil in large pot on med-high heat.
3. cook and brown all meats (approx 7 mins) using tongs.
4. add water, tomatoes, tomato sauce, garlic, sugar, stew seasoning, veggies, salt and pepper to taste.
5. or (dump all in crock pot, cook all day on low).
6. MAKE SURE FILL WATER TO COVER ALL VEGGIES AND STUFF WHILE COOKING!
7. bring to boil, reduce covered and simmer 2 1/2-3 hours.
8. or until veggies are tender.
9. 1 tablespoon constarch with 1/4 cup water, blend well.
10. pour in to thicken the sauce IF DESIRED.
11. sprinkle with parsley, cook thoroughly.
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