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LOCATION: Recipes >> Beef Veal >> Beef Stew 37

Print this Recipe    Beef Stew 37

Easy Beef Stew

2 lbs. cubed boneless chuck
1/2 cup flour
3 Tbsp butter
4 Tbsp tomato paste
10.5 oz. can condensed beef bouillon + 1 can water
bouquet garni
1 lb. small white onions, peeled
1 lb. small potatoes, peeled
1 bunch of carrots, peeled, cut in 2-inch lengths
thyme, salt & pepper to taste

To make bouquet garni, tie together 1 stalk of celery (with leaves),
1 sprig of parsley, 1 bay leaf, and 1 branch of thyme.

Lightly flour beef and brown on all sides in butter. Stir in tomato
paste. Gradually add the beef bouillon and water and salt lightly.
Add bouquet garni. Cover and simmer until beef is fork tender
(several hours or about 40 minutes per pound). Uncover, remove
bouquet garni and taste for salt. Correct seasoning and add onions,
potatoes and carrots. Cover again and cook until vegetables are
tender. Add small pinch of thyme just before serving. Consistency
of gravy should be thick enough; if not, thicken with a little bit
of cornstarch mixed with cold water.

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