Monday, January 21, 2013

Beef Stew


2 Lbs Stew Meat cut into half, 1 steak cubed
3 tablespoons vegetable oil
2 C.Flour
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes,  cubed
4 carrots
4 stalks celery 
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

In a pan on the stove put your 3 T of oil. Heat on a low to medium heat. Take your cubed steak , salt and pepper them. In a baggy put 2 cups of flour. Put your steak tips in it and dshake it. In your hot frying pan with a deep side just lightly brown each side of the steak pieces. Don't cook them all the way. Be careful not to burn as you wanna have the drippings from the meat. Take each piece out and lay it on a paper towel on a plate. Let them set aside. Drain the grease but don't drain all the flour, meat drippings. Set the pan down on the stove and in a bowl put 4 cups of water.. You need to take four beef boulion cubes and chop them up...or buy the already crumbled boulion cubes. Disolve it in the water. Put rosemary, pepper, and parsley in the water. Pour it into the pan and stir. Let it come to a boil.. Then let it simmer..for an hour. In the mean time cut up your potatoes, celery and carrots. In the crock pot put your meat, your liquid, and your veggies. Cook on low for 6-8 hours. At about the half way mark add in your cornstarch water mix. That will thicken the juice up.  ENJOY!

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