Old-Fashioned Beef Stew
2 lb. beef, cubed (I buy the pre-packaged stew beef for convenience.)
2 tbsp. butter
Flour
3 cloves garlic, halved
1 tsp. thyme
2 bay leaves
48 oz. beef broth
3 potatoes, diced
7 small carrots, sliced
1/2 lb. frozen pearl onions
1 can diced tomatoes
Salt & pepper
Melt butter in soup pot. Toss beef with enough flour to coat all the pieces, shaking off any excess. Brown in butter. Add the rest and bring to a boil. Reduce heat to low, cover, and cook 1 1/2-2 hours.
2 comments:
I can never get the right beef. I'm always looking for something that will practically fall apart, be tender, not chewy at the end and just delicious. Invariably, the few times I've tried, the meat has not been like this at all. What is your recommendation?
Jenny
Jenny, my go-to for any long-cooked beef dish, like pot roast or stew, is boneless chuck shoulder roast. Good luck!
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