Beef Stew by Tori Nicole - Musely
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Beef Stew

posted in Food & Drink > Recipes
  • 2⁄3 cup flour
    1⁄4 teaspoon pepper
    3 lbs beef chuck, cut in -1
    1⁄3 cup olive oil
    1 cup coarse onions, chopped
    1 cup celery
    3 garlic cloves, crushed
    2 (21 ounce) cans condensed beef broth
    1 bay leaf
    1⁄4 teaspoon dried thyme leaves
    1 tablespoon parsley
    6 small potatoes, halved
    6 medium carrots, cut in large slices
    2 small onions, quartered
    1 lb mushroom
    1⁄2 cup red wine or 1⁄2 cup water or 1⁄2 cup beef broth

  • Combine flour and pepper; coat beef cubes.
    Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
    Sauté onion, celery and garlic until tender.
    Return beef to pan.
    Add beef, broth, wine and spices.
    Bring to a boil, stirring occasionally.
    Reduce to simmer, cover and continue cooking for 1-3/4 hours.
    Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
    Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
    Simmer until thick.


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