Beef Stew (family) Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
2 1/2 lb: stew beef, 2 cubes
8: carrots, cut diagonally in 2 chunk
3 medium: idaho potatoes, chunked
2 large: onions, spanish or videlia
1 can: italian stewed tomatoes,
1: (14-1/2 oz can),
2 tablespoon: flour,
1: seasoned pepper, to taste
1/4 teaspoon: thyme,
1/4 teaspoon: basil,
1/4 teaspoon: oregano,
1 tablespoon: worcestershire sauce,
Directions:
Peel the onions, cut in half from root to stem, then slice and separate
into rings. Peel and chunk carrots and potatoes. Place half of veggies in
the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over
beef. Add rest of veggies and top with the stewed tomatoes and their juice.
Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or
until meat is very tender and veggies are done. If desired, potatoes may be
omitted and the stew, when done, may be served with large macaroni cooked
separately. Leftovers can be refrigerated all in the same pot and reheated
in bowls in the microwave at 50% power.
Yield: 4 servings
Source from luhu.jp
into rings. Peel and chunk carrots and potatoes. Place half of veggies in
the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over
beef. Add rest of veggies and top with the stewed tomatoes and their juice.
Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or
until meat is very tender and veggies are done. If desired, potatoes may be
omitted and the stew, when done, may be served with large macaroni cooked
separately. Leftovers can be refrigerated all in the same pot and reheated
in bowls in the microwave at 50% power.
Yield: 4 servings
Source from luhu.jp