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Beefy Beef Stew Starring Carrots
Recipe by:
ChefLuigi
Your basic beef stew, with all the favorites--carrots, celery and onions.
Ready in 3 hours 35 mins
Added to favorites by 1 cooks
Ingredients
Serves: 8
- 1 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds beef stew meat
- 1/4 cup cooking oil
- 1 onion, chopped
- 3 tablespoons butter
- 2 garlic cloves, minced
- 5 cups beef broth
- 1 bay leaf
- 3 celery ribs
- 6 medium carrots, chopped into 1-inch pieces
Preparation method
Prep: 35 mins | Cook: 3 hours1.
Whisk together 3/4 cup flour, salt and pepper in a shallow pie plate. While oil is heating in Dutch oven, dredge stew meat in flour mixture. Cook beef in hot oil for about 6 minutes per batch to brown.
2.
With the beef reserved on a plate, cook the onion in the same oil in the Dutch oven for about 6 minutes, stirring. Add beef broth, bay leaf, and the browned beef.
3.
Bring stew to a boil, then simmer covered on low for 1 hour. Add vegetables and simmer for 2 more hours.
Tip
Chop the celery and carrots after you've set the stew to simmer the first time.
Last updated:
Apr 10 2013
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