Lick The Plate Clean Beef (Or Pork!) Stew
Wonderful served with a basket of warm garlic bread for dipping.
Update: Late last night I took the stew meat out of the freezer to thaw in the fridge over night. It wasn't until I opened the package that I realized that it was PORK stew meat. I went ahead with the recipe anyway, and it was absolutely fantastic! I would highly recommend trying pork stew meat for a change of pace. The pork was melt in your mouth tender and gave the dish a truly wonderful flavor.
My careless mistake turned into a new family favorite. Enjoy! Peg
Featured Pinch Tips Video
- 6 Tbsp
- flour, divided
- 1/4 tsp
- 1/2 tsp
- pepper, divided
- 1 1/2 lb
- beef or pork stew meat, 1" cubes
- onion, chopped
- canola or vegetable oil for frying meat
- cloves garlic, minced
- 4 c
- beef broth
- 3/4 tsp
- dried thyme
- medium potatoes, peeled and cut into 1" cubes
- 3 medium
- carrots, cut into 1/4" slices
1In large plastic bag, combine 4 T. flour, salt and 1/4 tsp. pepper. Add beef and shake to coat.
2In dutch oven, brown beef in oil. (In batches, if necessary.)
3Remove beef and set aside. Add onion to pan and cook until tender. Add garlic and cook for 1 more minute. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add beef and thyme.
4Cover and bake at 350 degrees for 1 1/4 hours.
5Add potatoes and carrots. Cover and bake 1 hour longer until meat and vegetables are tender. Serve with warm, crusty bread or garlic bread to soak up all of the wonderful gravy.