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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.

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