Stews recipes

Beef Stew (The Only Recipe You'll Ever Need)

Course : Stews
Serves: 4

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Ingredients:

2 pounds beef stew meat -- cut in 1 1/2 inch cubes

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 piece bay leaf

1 tablespoon Worcestershire sauce

2 teaspoons Kitchen Bouquet

2 large onions, peeled and -- chunked

6 medium carrots, -- chunked

4 medium potatoes, peeled and -- chunked

2 stalks celery, -- cut in 2 inch slices

16 ounces tomato wedges, -- optional

1 cup frozen peas* -- optional

1 cup frozen green beans* -- optional

1 cup frozen whole kernel corn* -- optional

1 clove garlic, -- minced

2 pieces beef bouillon cubes

1/4 teaspoon coarsely ground pepper

1 teaspoon salt

1 teaspoon paprika -- optional

1 teaspoon brown sugar

2 cups water

Preparation / Directions:

*Add frozen vegetables 1 hour before serving. Optional: substitute 12 small pearl onions for the onions in the recipe; substitute 1 cup dry red wine and 1 cup water for the water alone in the recipe; substitute 2 cups cooked small pasta for the potatoes. Combine flour with salt and pepper; toss to coat beef cubes. Set excess flour aside. Brown meat on all sides with oil in a skillet. Put meat in a crockpot. Add bay leaf and vegetables. Combine bouillon cubes, Kitchen Bouquet, Worcestershire sauce, brown sugar, paprika (if used) and water; mix well. Pour over vegetables. Cook on low for 12 to 14 hours; or on high for 6 to 8 hours. One hour before serving, find and remove bay leaf; make a paste of the flour and water. Add to mixture and stir gently until thickened.

Beef Stew (The Only Recipe You'll Ever Need)

Ingredients:

Preparation / Directions:

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