Tuesday, May 3, 2011

Beef Stew

This Beef Stew is a hearty warm-me-up meal for a cold Wisconsin night...or even in May when it's still freezing cold outside!

3 lbs stew beef
3 TBS vegetable oil
3 cups beef broth (or 2 1/2 cups broth and 1/2 cup red wine)
1 TBS Worcestershire sauce
1 clove garlic, peeled
1 - 2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
3 - 4 large carrots, sliced
3 ribs celery, chopped
4 - 5 russet potatoes, cut into chunks
8 oz bag of frozen peas
8 oz sliced mushrooms

Toss meat in flour.  In a large pot, brown the floured meat in hot oil.  Add broth/wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper and paprika.  Cover and simmer 1 1/2 hours.  Remove bay leaves and garlic clove.  Add carrots, celery and potatoes.  Cover and cook 40 minutes longer.  Add peas and mushrooms and cook an additional 20 minutes or until vegetables are tender.

Serves 6-8


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