Cookbook:Beef Stew II

| Meat Recipes | Beef | Stew

Ingredients

 * 60 g (2 oz) flour
 * Salt to taste
 * Pepper to taste
 * Garlic powder to taste
 * 50 ml (3 Tablespoons) olive oil
 * 1 medium onion, peeled and chopped
 * 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
 * 1 L (1 qt) beef broth
 * 200–250 g (approx. ½ lb) potatoes, diced
 * 100–125 g (approx. ¼ lb) frozen carrots, sliced
 * 100–125 g (approx. ¼ lb) frozen mushrooms, sliced
 * 1 can (400 g / 14 oz) diced tomatoes
 * Marjoram to taste
 * 1 large or 2 small bay leaves

Procedure

 * 1) Mix the flour, salt, pepper, and garlic powder together in a small bowl.
 * 2) Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
 * 3) Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
 * 4) Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
 * 5) Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.