Angel's Old Fashioned Beef Stew Recipe

Ingredients
<br>- 4 tablespoons vegetable oil
<br>- 1/2 cup all-purpose flour
<br>- 1 tablespoon garlic powder
<br>- 1 teaspoon salt
<br>- 1 teaspoon black pepper
<br>- 2 pounds beef chuck, cubed
<br>- 12 small boiling onions
<br>- 6 large potatoes, peeled and diced
<br>- 6 carrots, sliced
<br>- 3 stalks celery, sliced
<br>- 3 (10.5 ounce) cans beef broth
<br>- 3 tablespoons all-purpose flour
<br>- 1 tablespoon cold water
<br><p></p>Directions
<br>step 1: In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
<br>step 2: Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
<br>step 3: To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
<br>step 4: For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
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Ingredients
- 4 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds beef chuck, cubed
- 12 small boiling onions
- 6 large potatoes, peeled and diced
- 6 carrots, sliced
- 3 stalks celery, sliced
- 3 (10.5 ounce) cans beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon cold water

Directions
step 1: In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
step 2: Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
step 3: To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
step 4: For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

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