| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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A stick-to-your ribs kind of meal. A great classic stew for the days when cane hauling farmers needed extra energy.
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| Ingredients |
| 2 1/2 pound beef chuck, round steak, or stew meat cut in small cubes |
1/3 cup flour |
| 1 medium to large onion chopped fine |
1 1/2 tsp salt |
| 1 1/2 tsp black and/or red pepper |
2 tbsp oil (canola preferred) |
| 7 cups beef broth or bouillion cube equivalent |
4 cups carrots scraped and cut in pieces |
| 8 red potatoes peeled and cubed |
3/4 cup flour |
| 1/2 cup water |
1 tbsp browning and seasoning sauce (Kitchen Bouquet) or caramelized sugar |
| 1/2 cup each bell pepper and celery chopped fine |
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| Directions |
In a large bowl, sprinkle meat with flour and toss to coat evenly. Add the onions, celery, bell pepper, salt, black (and/or red) pepper and toss again to coat evenly. Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and veggies and cook stirring a few times, 15 minutes or until meat is brown. Add the beef broth and bring to a boil. Reduce heat, cover and simmer 20 minutes. Add the carrots, simmer 5 minutes. Add the potatoes and simmer 10 minutes.
In a small bowl, whisk together the flour and water until flour is dissolved and the mixture is smooth. Add slowly to the stew stirring constantly. Continue cooking uncovered 5 minutes or until meat and potatoes are tender. Stir in the browning sauce or Kitchen Bouquet. Heat thoroughly and serve over rice. Add a salad and fresh bread and you have a prefect meal. |
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