Beef Stew
Here is an interesting and great recipe from Paula:
Utensils you will need:
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.)
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)
Beef Stew
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.)Tags:
Comments
Of course you can season to taste as you like. Pepper is a great addition to this dish.
Depending on how many you are feeding, you could get a couple of meals from this as well which would make it not too expensive.
I'll try soon...
We don't eat beef so I have to change to chicken or..other meat! lol ;))
Thank you.
paula, your skillet must be huge! i'd have said about a 3-4qt stew pot/dutch oven pot instead. i'm not sure i could fit all of that even in my 15" cast aluminium skillet. (do the math - 2lbs meat+1qt liquid+about 1 1/2qt of veggies)
teddy, i think paula figured on a 3 because of having to cut up the meat and veggies... pretty labor intensive.
great recipe paula!
p.s. i'd add some burgundy wine with (or instead of part of) the water. i just happen to like the extra flavor it gives, but i know some people don't.
Burgundy wine is a great addition and adds a nice body to this stew. I posted the general recipe for which I play with each time I make it. As for the skillet, hehe, I have an all clad 4 quart which seems to grow to suit my needs :)
Paula