and tailgate in the freezing cold for our favorite teams...
Beef Stew
(Printable Version)
- 2 lbs Stew Beef, cut into 1 inch pieces
- 3/4 teaspoon salt, divide- 1/2 teaspoon black pepper
- 1 Large Tomato (or two plum), chopped and seeded
- 2 cups Lower-sodium Beef Broth
- 1/2 cup water + 1/4 Cup
- 1 tablespoon minced garlic
- 1/4 cup Arrowroot Powder
- 1 tsp Italian Seasoning
- 1 bay leaf
- 1 (8-ounce) White Button mushrooms, sliced
- 3 Carrots, peeled and sliced
- 1 Sweet Onion, finely chopped
1. In a dutch oven, or large pot, over medium high heat a small amount of oil. Add the beef and brown on all sides. It does not need to be cooked through. Remove the beef.
2. Add a splash of beef stock and scrap the brown bits off the bottom of the pan. Add the vegetables and saute a few minutes until softened. Add the seasoning, the rest of the stock and the beef back in. Bring to a boil.
3. Mix the arrowroot powder and 1/4 cup of water together. Add this slurry to the pot and stir....the stew will thicken. If it is too thick add a bit more broth. Simmer for 1 hour covered. Remove the lid, stir, and simmer another hour uncovered.
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