Beef Stew

Beef Stew

Delicious beef stew (I never ate stew before, but, since I made this batch, I tried it, and I must say it is darn good).

First, get 2.5 to 3 lbs of beef.

Cut into 1 1/2 inch pieces, trim off the fat (give to the dog :) ).

Put 1/3 cup flour onto some wax paper and toss with the meat.

Set the crock pot on high to get it heated up.

Heat up 1/3 cup canola oil to a large saucepan (I originally did this wrong-- I did it in the crock pot, but so it on a skillet).

Cut up one onion and one clove of garlic.

Wash off and cut 4 large or 5 medium white potatoes into large 1 inch chunks while waiting.

Cut up 16 oz of carrots into chunks.

Once oil is nice and hot in the skillet, brown the meat in sections in the skillet.  Save the excess flour.

Once all the meat is browned, add the onions and garlic to the heated crock pot with some oil.

Once the onion is almost tender, stir in the extra flour you had from the meat.

Add the 3 cups water, the 4 beef bullion cubes, the 3/4 teaspoon salt, the 1/2 teaspoon Worcestershire sauce, and the 1/4 teaspoon pepper.

Let sit and mix a bit until thicker and all bullion cubes are dissolved.

Once thicker, add the meat and let sit for about 2.5 hours until almost tender, stirring occasionally.

After 2.5 hours, add the carrots and the potatoes and let sit until the potatoes are soft, but not mushy.

Stir in the 10 oz of frozen peas and let sit until all cook well.

Done and believe it or not, delicious!  (If you need it thicker, add a bit of flour mixed with cold water=magic).

Beef Stew

Cooking time: 6 hours
Prep time: 45 minutes
Total time: 6 hours, 45 minutes
Servings: 10 (about 1 cup (?))

Calories per serving (1 cup (?)):
Calories: 362 calories
Fat:13 g
Sodium: 508 mg
Carbs: 29 g
Fiber: 4 g
Protein: 32 g

Ingredients:
2.5 to 3 lbs beef (for stew)
1/3 cup flour (and a little extra to thicken)
1/3 cup canola oil (and 1 teaspoon extra)
1 large onion
1 clove of garlc
3 cups of water
4 beef-bullion cubes
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
4 large or 5 medium potatoes
16 oz of carrots
10 oz of frozen peas

Directions:
1.  Heat crock pot on high.  Cut beef into 1 1/2 inch cubes, then toss with 1/3 cup flour on wax paper.  save excess flour.
2.  Peel and chop the onion into medium-sized pieces, and mince the garlic clove.
3.  Wash, then cut the potatoes into large 1 inch chunks.
4.  Wash, then cut up the carrots into 1/2 inch chunks.
5.  Heat the 1/3 cup canola oil in large skillet, then brown all the meat, little bits at a time, removing afterward.
6.  Put remaining and a little more oil into heated crock pot and add the onions, cooking until almost tender.  Then, stir in excess flour from the meat to thicken.
7.  Add the 3 cups water, 4 beef-bullion cubes, 3/4 teaspoon salt, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon pepper and let thicken.
8.  Add the meat, cover, and heat for 2.5 to 3 hours, until meat is almost tender, stirring occasionally.
9.  Add the potatoes and carrots and cook until potatoes are soft, but not mushy.
10.  Stir in the frozen peas and let the mixture cook a bit.  If not thick enough, mix a little flour with some cold water and mix with stew to thicken.

** Adapted from The Good Housekeeping Illustrated Cookbook's Beef Stew recipe **

Amazingly delicious!  Try it out!