Cookbook:Beef Stew II
| Beef Stew II | |
|---|---|
| Category | Stew recipes |
| Servings | 4 |
| Time | 90 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat Recipes | Beef | Stew
Ingredients
edit- 60 g (2 oz) flour
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- 50 ml (3 Tablespoons) olive oil
- 1 medium onion, peeled and chopped
- 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
- 1 L (1 qt) beef broth
- 200–250 g (approx. ½ lb) potatoes, diced
- 100–125 g (approx. ¼ lb) frozen carrots, sliced
- 100–125 g (approx. ¼ lb) frozen mushrooms, sliced
- 1 can (400 g / 14 oz) diced tomatoes
- Marjoram to taste
- 1 large or 2 small bay leaves
Procedure
edit- Mix the flour, salt, pepper, and garlic powder together in a small bowl.
- Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
- Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
- Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
- Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.