This recipe is from my mom, who is notorious for giving non-recipe-recipes, where you have to guess amounts, etc. Despite the lack of direction, it IS easy to make. Let me know if you have questions! Note: I put the carrots and celery in before the potatoes so the potatoes don't get too mushy, but some people don't mind it and like how the potatoes thicken the stew.
BEEF STEW
- beef stew meat / round steak (appx amount: 1 1/2 lb)
- butter/olive oil
- onion (I chop 1/2 of an onion)
- beef broth (appx 4 Cups; mom uses beef concentrate and water, I have bouillon)
- celery
- carrots
- potatoes
- flour/water thickening
- salt & pepper to taste
Brown the meat and onions. Add broth to cover meat and simmer for a few hours. Add vegetables. When they're not quite done, add thickening. Season.
2 comments:
Jane, what seasonings do you use? How do you keep your meat tender? I have the worst time with beef stew because my meat always seems SO tough. Any advice???
I just use salt and pepper. as far as the meat getting tender... I've always just simmered it on low on the stove for HOURS and it ends up literally falling apart. don't know how you've cooked it in the past, but that seems to work for me - no matter what meat I had. hope that helps - good luck! :)
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