Beef Stew

Instructions:

Heat 2 teaspoons oil in a large skillet or pot medium to high heat. Fry the meat on one side for 5 minutes without turning it. Sprinkle with salt and pepper.
Turn meat, add 1 tsp. Grease and brown for another 2-3 minutes.Sprinkle with salt and pepper. Do not squeeze the meat. If necessary, fry in two batches.
Once all the meat is browned and in the pan, reduce the heat to medium. Add onion and garlic.Cook and stir for 2-3 minutes until the onion turns golden brown.

Add broth, salt, thyme and bay leaf. The meat should be submerged, so add more broth to cover the meat if necessary.
Bring to a boil. Cover, reduce heat, and simmer for 2 hours, checking occasionally.After 2 hours, add potatoes, carrots and celery and bring to a boil. Cover and simmer until vegetables are tender, 10 to 15 minutes.
Mix the flour with 1/4 cup stock or water and stir until smooth. Add to stew and cook for another 5 minutes until thickened.

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