Recipe Cottage


LOCATION: Recipes >> Beef Veal >> Beef Stew 35

Print this Recipe    Beef Stew 35

Beef Stew

1 1/2 pounds beef chuck, cut in 1" cubes
flour for dredging
4 Tbsp oil
4 cups water
fresh mushrooms (optional)
1/2 onion minced
2 and 1/2 onions cubed
1 carrot minced
4 carrots, cut in big chunks
1 stalk celery minced
2 stalks celery cut in big chunks
4 or 5 medium red potatoes, whole
10 oz frozen or fresh peas
salt to taste

Dredge the meat in flour and fry in the oil in a heavy nonstick
skillet until it is really brown. Add more flour to take up any
oil and brown the flour. Transfer to a heavy stockpot or Dutch
oven and add 4 cups water and the minced vegetables. Bring to a
boil and simmer at least 4 hours, stirring occasionally and adding
more water if necessary. Add the chunk carrots, mushrooms and
celery and simmer for another 1/2 hour. Add the onions and potatoes
and cook until the potatoes are done. If the gravy is not thick
enough, mix flour and water with a wire whip and add slowly, stirring
constantly with the heat turned up until desired thickness. Add
the frozen or fresh peas and cook one minute. Serve with bread.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.