Beef Stew II
This beef stew gets its body from a simple trick: the seasoned flour that coats the beef is browned with the meat, and whatever is left over goes into the broth to thicken it. No separate roux is needed. Frozen carrots and mushrooms keep the shopping short, while canned tomatoes, marjoram and bay add a gentle savory tang. It is a one-pot supper for four, ready in about ninety minutes.
Instructions
Stir the flour, salt, pepper and garlic powder together in a small bowl.
Set a large saucepan over heat on the stovetop. Add the olive oil and the chopped onion.
Toss the beef cubes in the seasoned flour until coated, then add them to the pan. Keep the leftover flour mixture for later, and brown the beef on all sides.
Pour in the broth and stir in the leftover flour mixture. Add the potatoes, carrots, mushrooms, diced tomatoes, marjoram and bay leaves.
Bring the pot to a boil, then turn the heat down to its lowest setting and cover it. Simmer for an hour or more, until the beef and potatoes are tender when pierced.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
