beef stew
(1 RATING)
This is my sister Kerri's recipe. It is not exact measurements. It's one of those recipes that you feel your way through. Kerri always makes it better than anyone else.
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prep time
20 Min
cook time
1 Hr 30 Min
method
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yield
6-8 serving(s)
Ingredients
- 2 1/2 pounds beef chuck, cut into 1 1/2 inch cubes
- - flour for coating the meat
- 2 tablespoons canola oil
- - garlic powder
- - adobo
- 1 - envelope sasson (found in the spanish aisle)
- 3 cups water
- 1 package lipton onion soup mix
- 1/2 can tomato paste, small can
- 1/2 pound carrots, cut in small pieces
- 1 pound potatoes, cut into pieces
- 1 package egg noodles
How To Make beef stew
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Step 1Coat the meat with flour, salt and pepper. Add the oil to a dutch oven and heat over medium high heat. When the oil is hot, begin adding the meat and brown on all sides. When the meat is browned, sprinkle with garlic powder, adobo and the sasson packet.
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Step 2Mix the Lipton onion soup mix with the three cups of water and add to the pot. Bring to a simmer and simmer for one hour or until the meat is tender.
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Step 3Add the 1/2 can of tomato paste and the potatoes and carrots. Continue to simmer until the carrots and potatoes are soft. Approximately 30 minutes. Serve over egg noodles.
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