BEEF STEW
By
Lori-Jo Wahl
@coolnana
1
I always double this recipe -- can also be frozen.
One of my favorite & my children & grandchildren love it too.
Ingredients
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1/4 call purpose flour
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1/2 tsppepper
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1 lbextra lean stew beef; cut into small cubes
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·cooking spray
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1 cdry red wine
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1 ceach: small pearl onions, sliced carrots & peeled cubed pototoes
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2 clovegarlic, chopped
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1bayleaf
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1/4 tspthyme
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14 1/2 oz. can(s)beef broth
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1 1/2 cfresh sliced mushrooms
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1/2 cfrozen little green peas
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2 Tbspcorn starch
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1/4 tspsalt
How to Make BEEF STEW
- In medium bowl combine flour & 1/4 tsp. pepper. Add beef & toss to thoroughly coat with seasoned flour.
- Coat large sauce pan with cooking spray. Heat over medium heat. Add half the meat. Cook stirring constantly; 5 minutes or until meat is brown. Remove browned meat & set aside. Coat same pan with more cooking spray. Brown remaining meat & leave it in pan.
- To pan, add a little of the wine. Stir with wooden spoon to loosen brown bits stuck to bottom. Then add the remaining meat to pan. Add onions (with a little of the juice), carrots, potatoes, garlic, bay leaf, thyme, remaining wine & beef broth.
- Partially cover. Bring to boil over medium heat. Simmer gentle over low heat about 50 minutes or until meat is tender when pierced with fork.
- Add mushrooms; simmer for 5 minutes. Add peas; simmer 5 more minutes.
- ***** If you want thicker gravy, spoon out a little of the broth into small bowl. Add corn starch & stir to dissolve. Add corn starch mixture to stew.
Stir over medium heat until gravy thickens. Add salt & 1/4 tsp. pepper. Remove & discard bay leaf. - Enjoy this stew with any of your bread or biscuit choices.