Brown Beef Stew
Ingredients
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. celery salt
1 3/4 lb. boned chuck or bottom round, cut into 1 1/2" cubes
1/4 cup fat or salad oil
1/4 cup minced onion
1 minced clove garlic
3 3/4 cups boiling water
4 tsp. or 4 beef bouillon cubes
1/2 tsp. salt
1/2 tsp. Worcestershire
1 dozen small white onions
1 dozen pared small carrots, whole or halved lengthwise
1/2 pkg. frozen peas
5 hot boiled potatoes
Snipped parsley
1/4 tsp. pepper
1/2 tsp. celery salt
1 3/4 lb. boned chuck or bottom round, cut into 1 1/2" cubes
1/4 cup fat or salad oil
1/4 cup minced onion
1 minced clove garlic
3 3/4 cups boiling water
4 tsp. or 4 beef bouillon cubes
1/2 tsp. salt
1/2 tsp. Worcestershire
1 dozen small white onions
1 dozen pared small carrots, whole or halved lengthwise
1/2 pkg. frozen peas
5 hot boiled potatoes
Snipped parsley
Methods/steps
1
In bowl, combine flour, pepper, celery salt
Drop in meat, a few pieces at a time; toss until well coated
Reserve leftover flour
2
In hot fat in Dutch oven or deep kettle, slowly brown floured meat, a few pieces at a time, on all sides - 15 to 20 minutes
Remove pieces as they brown
3
To fat in Dutch oven, add minced onion, garlic; simmer until just tender
Stir in reserved flour until blended
4
Slowly stir in boiling water, meat bouillon cubes, salt, Worcestershire
Add meat
Simmer, covered, over low heat about 2 hours or until meat is fork-tender
5
Add whole onions, carrts; simmer, covered, about 15 minutes
Add peas; simmer, covered about 5 minutes, or until vegetables are tender
6
Meanwhile, mash and season potatoes
Serve stew right in Dutch oven or turn into casserole
Heap potatoes in ring on top of stew
In bowl, combine flour, pepper, celery salt
Drop in meat, a few pieces at a time; toss until well coated
Reserve leftover flour
2
In hot fat in Dutch oven or deep kettle, slowly brown floured meat, a few pieces at a time, on all sides - 15 to 20 minutes
Remove pieces as they brown
3
To fat in Dutch oven, add minced onion, garlic; simmer until just tender
Stir in reserved flour until blended
4
Slowly stir in boiling water, meat bouillon cubes, salt, Worcestershire
Add meat
Simmer, covered, over low heat about 2 hours or until meat is fork-tender
5
Add whole onions, carrts; simmer, covered, about 15 minutes
Add peas; simmer, covered about 5 minutes, or until vegetables are tender
6
Meanwhile, mash and season potatoes
Serve stew right in Dutch oven or turn into casserole
Heap potatoes in ring on top of stew
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