Friday, February 24, 2012

Beef Stew

Andy makes the best beef stew hands down. Sunday he put a pot full together and let it simmer all afternoon. That's the secret to good beef stew...slow cooking. The meat gets so tender! Coating the meat in flour and searing it does wonders for the broth thickening and the tenderness too. Since he was head chef for the night; I peeled potatoes and carrots; made the slaw and cornbread and we sat down to a really good meal.

  • 2 lbs. beef roast, trimmed and cut into cubes
  • 5 medium potatoes, peeled and cut into big chunks
  • 6 large carrots, peeled and cut into big pieces
  • 1-1/2 onion, quartered
Put potatoes, carrots and onion in a large pot and barely cover with water. Mix in 1-1/2 tbsp. Beef Better Than Bouillion and salt and pepper to taste. Turn on to medium heat.

In a large skillet heat 2 tbsp. oil to medium-high. 

Add flour to a one gallon ziplock bag. Drop in pieces of beef; shake and coat well.

Drop into skillet and season, to taste, with salt and pepper.

Sear meat on all sides. As it browns, drop the meat into the pot. Continue until all beef has been seared. 

Cover pot with a lid and let simmer for 2-3 hours before eating. Check and stir frequently. 

Serve with cornbread and slaw!

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