Beef Stew


Beef Stew

This is an old family recipe, which tastes even better than it looks
Great on a cold winter day!

2T all-purpose flour

1/2tsp salt

1/2 tsp garlic powder

1/2 tsp pepper 1 tsp oregano,

1 1/2 lb stewing beef,

2 Tbsp canola oil ,

2 medium onions, sliced .

2 packets oxo beef broth (mixed in 2 cups of water)

4 carrots, peeled and sliced.,

1 turnip, peeled and sliced.

3 celery stalks, 1 inch pieces.,

6 potatoes, peeled and diced.


1. In a bowl, combine flour, salt pepper garlic powder and oregano.
dredge beef cubes through flour mixture

2. In a large heavy bottom stock pot, heat oil over medium heat. Add meat, onions and brown.
3. Add beef broth, and bring to a boil reduce heat and simmer, covered, for 1 to 2 hours or until beef is tender.
4. Add raw vegetables. Starting with turnip, bring to the boil reduce heat simmer for 15 minutes.

Then add carrots bring to a boil reduce heat simmer 15 minutes, add potatoes. Continue to simmer for about 1/2 hour until vegetables are tender. . adding just enough water to cover. ready to serve, (Note: This tastes BEST the next day. Gives the flavours a chance to blend.)

if you like a thicker broth(Shake about 2 tbsp flour in a container with about 1/3 cup water. Add to stew as needed to thicken.)
Makes 6 servings


My sister makes a beef pot pie by putting left over stew in a 9 x 13″ casserole, make a biscuit dough and lay the dough over the pan and crimp down the edges. Bake at 400 degrees for 20 minutes.

1 comment:

peigirl said...

I sure would like a bowl of that stew on a day like today yummmy! (hugs)