My Mother's beef stew
1 pound stew meat
a tablespoon flour to dredge the meat in
salt and pepper to taste
1 large onion
2 cups sliced carrots, cooked
Dredge the meat in flour and add salt and pepper to taste. Put 1 or 2 tablespoons oil in 3 quart sauce pan. Chop the onion and brown with the stew meat. Make sure you brown it long enough for the onions to caramelize. Cover with water and simmer for 1 and a half to 2 hours. Add cooked carrots. Thicken stew by adding 1 cup of water with 2 tablespoons of flour dissolved in it. Add this gradually to the stew, stirring constantly. Cook on medium heat until stew is thickened. Serve over mashed potatoes. Yummy
If you want to freeze this, make it without the carrots. Then after you thaw it, add the carrots that you have cooked for about 20 minutes.
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1 pound stew meat
a tablespoon flour to dredge the meat in
salt and pepper to taste
1 large onion
2 cups sliced carrots, cooked
Dredge the meat in flour and add salt and pepper to taste. Put 1 or 2 tablespoons oil in 3 quart sauce pan. Chop the onion and brown with the stew meat. Make sure you brown it long enough for the onions to caramelize. Cover with water and simmer for 1 and a half to 2 hours. Add cooked carrots. Thicken stew by adding 1 cup of water with 2 tablespoons of flour dissolved in it. Add this gradually to the stew, stirring constantly. Cook on medium heat until stew is thickened. Serve over mashed potatoes. Yummy
If you want to freeze this, make it without the carrots. Then after you thaw it, add the carrots that you have cooked for about 20 minutes.
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