Beef Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 cups | |||||||||
| INGREDIENTS: | ||
| 3 tablespoons vegetable oil | 2 pounds beef for stewing, cut into 1-inch pieces | 1 clove garlic, minced |
| 1 medium onion, chopped | 2 tablespoons all-purpose flour | 4 beef-flavored bouillon cubes |
| 3/4 teaspoon salt | 1/2 teaspoon pepper | 1/2 teaspoon Worcestershire sauce |
| 4 cups water | 4 cups peeled, cubed potatoes | 2 cups cubed carrots |
| 1 cup chopped celery | 1 cup frozen English peas | |
| 1 | Heat oil in a Dutch oven; add beef, and cook until browned on all sides. Set beef aside, and keep warm; reserve drippings. |
| 2 | Saute garlic in pan drippings in Dutch oven until browned. Add onion, and saute tender. Add flour; cook 1 minute, stirring constantly. Return beef to Dutch oven. Add bouillon cubes, salt, pepper, Worcestershire sauce, and 1/2 cup water; stir well. Stir in remaining 3-1/2 cups water. Bring mixture to a boil. Cook, stirring frequently, until mixture is thickend. Cover, reduce heat, and simmer 1-1/2 hours. Add potato and carrot; simmer 10 minutes. Add celery and peas; simmer 8 minutes or until vegetables are tender. |