Beef Stew
Looking for a recipe to warm up with? This flavorful beef stew will hit the spot.
Defrost the roast. Any Back Forty Arm, Rump or Sirloin Tip roast will work perfect.
Disclosure: Most beef stews call for peas. Because our family does not care for peas I have left them out. Add them if you like them. :)
Ingredients:
One 3lb roast trimmed and cubed
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 chopped onion
6 cups beef broth
1 pound potatoes peeled and cubed
4 large carrots cut into 1in pieces
Slurry Mix - 2 tablespoons flour, 2 tablespoons water
1. Combine flour, garlic powder, salt and pepper.
2. Toss cubbed beef into flour mixture.
3. Heat olive oil in a large dutch oven.
4. Cook beef and onions until browned.
5. Stir in all ingredients except the slurry mix.
6. As the stew begins to boil slowly add in the slurry mix to reach the consistency you would like.
7. Cook for 60-90 minutes depending on when meat and other ingredients appear to be done.