Here is an interesting and great recipe from Paula:
Another easy, one pot dish. I am sure Ted will try and make up for the several ratings of One he has had to issue to me lately and I am guessing he will rate this at least a three .. but honestly, it is easy and delicious. Jam packed with flavor and vegetables. Beef Stew ( or steak soup as my child calls it)
Utensils you will need:
- Large Skillet
- Large Bowl for vegetables
- Small Bowl to dredge beef cubes ( coat beef w/flour)
- 2 Pounds Boneless Beef or Sirloin Steak, cut into 1-inch cubes
- 5 Tablespoons Flour
- 1 Tablespoon Canola Oil
- 3 Cups Beef Stock (homemade or store bought)
- 2 Tablespoons of Tomato Paste
- 1 Tablespoon Sugar
- 1 Tablespoon Thyme
- 1/2 Cup Worcestershire Sauce
- 1 Cup of Water
- 5 Cups cut up Vegetables ( I use a mix of carrots, green beans, celery, squash, onions, baby corn) approx. a cup of each
- 4-6 Potatoes ( I use red potatoes for this) cut into 1/2" pieces
- Coat steak cubes with flour (this is called dredging)
- Heat oil in large skillet on medium heat.
- Add steak cubes, 1/2 at a time; brown on all sides. Continue until all beef is cooked
- Return all steak cubes to skillet.
- Add Beef Stock, Worcestershire sauce, tomato paste, sugar, Thyme and water to skillet
- Simmer on low for 15 minutes
- Add vegetables; bring to boil.
- Reduce heat to low; cover and simmer 30-40 minutes or until vegetables are tender.
Nope this is a two. Paula you are slipping. Must be all that Baseball on your brain. Yet it is a great recipe for meat stew. Expensive though. But it should taste great. I would add either black or white pepper though. Like half a teaspoon or so, but such is the palate. (Thanks to violainvilnius, owner of the "Music and Life - Everywhere!" blog, who left a comment pointing out the misspelling of palate - palette! Sheesh what a mistake.)