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Favorite Beef Stew
Favorite Beef Stew
YIELD Makes 6 servings
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INGREDIENTS
| 1‑1/2 | pounds beef for stew, cut into 3/4-inch cubes |
| 3 | tablespoons all-purpose flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 2 | tablespoons vegetable oil |
| 1 | cup Beef Stock (recipe) or canned beef broth |
| 1 | can (16 ounces) whole tomatoes, cut-up, undrained |
| 1 | clove garlic, minced |
| 1 | bay leaf |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | teaspoon dried thyme leaves |
| 1/4 | teaspoon dried basil |
| 2 | potatoes, peeled and cut into 1/2-inch pieces |
| 1 | cup frozen pearl onions |
| 2 | carrots, cut into 1/2-inch pieces |
| 2 | stalks celery, cut into 1/2-inch pieces |
| Onion rings and fresh herb leaves for garnish | |
PREPARATION:
- Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.
- Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
- Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.
- Ladle into bowls. Garnish, if desired.
This recipe appears in:
Stews
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