Friday, April 15, 2011

Hearty Beef Stew

This is a great recipe to double and freeze.  It also is perfect for a potluck or gathering.  Serve with crusty rolls to soak up the yummy sauce!

Hearty Beef Stew

1 1/2 to 2 lb. boneless beef stew meat, cut into 1 inch cubes
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons oil
4 cups water
1 can tomato sauce
4 vege bouillon cubes
4 celery stalks
2 large onions
2 bay leaf
6 carrots, cut into coins
3 medium potatoes, cubes
1 cup frozen peas
1 tablespoon parsley

Coat beef cubes with mixture of 1/4 cup flour, salt and pepper.  In large stew pot or Dutch oven, brown meat in oil.  Stir in water, tomato sauce, bouillon cubes, celery, onions, and bay leafs.  Bring to a boil.  Reduce heat; cover and simmer about an hour until meat is tender.
Remove bay leafs.  Add carrots and potatoes.  Cover, simmer an additional 30 to 40 minutes or until veges are tender.  Stir in peas and parsley.  Cook over medium heat until mixture boils, stir frequently.  Serves 10.

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