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Tuesday, September 20, 2016

Beef Stew

The other day I made a tasty Pot Roast and with the leftovers I turned it into a quick simple but oh so good Beef Stew, with the Pot Roast Recipe you can easily cook enough to have two meals with this recipe for stew. My Pot Roast Recipe can be found here
I am a little old fashion at heart, and I LOVE good ol' home cookin!
If you have the ingredients leftover from my Pot Roast then all you have to do is throw together and make gravy. I have put the complete recipe for those who want to make it fresh or didn't have enough leftover pot Roast ;)

1/3 Cup flour
1 Tsp salt
1/4 Tsp pepper
2 pounds beef stew meat (with bones, if possible)
4 tbl shortening
3 Beef bouillon cubes
1 Tbl Worcestershire sauce
1 large onion, slice
4 cloves garlic minced
2 bay leaves
1/4 tsp allspice
12 small carrots
1 Leek chopped in slices
2 stalks of celery chopped
8 small new potatoes

Mix the flour, salt and pepper (to taste) and roll the beef cubes in the mixture.  Shake off excess.  Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with cover.  When the fat is very hot, add the beef.  Add only enough so that it won't be crowded and can brown on all sides. When the last batch of meat is browned, return it all to the pot.  Pour on 6 cups of boiling water
(stand back when you do, since this might splatter a great deal).  Add the bouillon cubes.  Stir.  Add the Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is tender.  Add the carrots, onions, and potatoes and cook until tender  Let sit about 10 minutes before serving as it will be very hot.

When I'm in a hurry or am out of carrots I use 1-2 cups of frozen vegetables, you can add whatever veggies you like. I add frozen veggies just the last 10 minutes before it's done.

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