Search for anything:

Country-Style Beef Stew

beef - other, stews

2 pounds stewing beef; cut in 3/4-inch cubes
1/3 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
3 cups beef stock or hot water
1 onion; chopped
1 tablespoon balsamic vinegar
1 tablespoon tomato paste; optional
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 clove garlic; minced
1 bay leaf
6 potatoes; cut in eighths
6 small whole onions
5 carrots; thinly sliced
1 stalk celery; diced

Dust meat with flour and pepper. In large skillet, heat 1 tablespoon of the oil over medium heat and brown half of the meat. Remove from skillet and repeat with remaining oil and meat. Transfer meat to 12-cup Dutch oven. Add stock, chopped onion, vinegar, tomato paste (if using), salt, Worcestershire, garlic and bay leaf. Cover and simmer for 1-1/2 hours, stirring occasionally, to prevent sticking. Remove bay leaf; add potatoes, small onions, carrots and celery; simmer for 45 minutes longer or until meat and vegetables are tender.

Contributor: Canadian Living - February, 1986

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU