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| BROWN BEEF STEW |
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for Dinner
4 servings
Ingredients
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. celery salt
1 3/4 lb. boned chuck or bottom round, cut into 1 1/2" cubes
1/4 cup fat or salad oil
1/4 cup minced onion
1 minced clove garlic
3 3/4 cups boiling water
4 tsp. or 4 beef bouillon cubes
1/2 tsp. salt
1/2 tsp. Worcestershire
1 dozen small white onions
1 dozen pared small carrots, whole or halved lengthwise
1/2 pkg. frozen peas
5 hot boiled potatoes
Snipped parsley
Directions
1. In bowl, combine flour, pepper, celery salt. Drop in meat, a few pieces at a time; toss until well coated. Reserve leftover flour.
2. In hot fat in Dutch oven or deep kettle, slowly brown floured meat, a few pieces at a time, on all sides - 15 to 20 minutes. Remove pieces as they brown.
3. To fat in Dutch oven, add minced onion, garlic; simmer until just tender. Stir in reserved flour until blended.
4. Slowly stir in boiling water, meat bouillon cubes, salt, Worcestershire. Add meat. Simmer, covered, over low heat about 2 hours or until meat is fork-tender.
5. Add whole onions, carrts; simmer, covered, about 15 minutes. Add peas; simmer, covered about 5 minutes, or until vegetables are tender.
6. Meanwhile, mash and season potatoes.
Serve stew right in Dutch oven or turn into casserole. Heap potatoes in ring on top of stew.
Nutritional info
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