Beef Stew Daisyfields
photo by Rinshinomori
- Ready In:
- 4hrs
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 907.18 g beef chuck, cut in 1 1/2-inch cubes
- 29.58 ml oil
- 4.92 ml sugar
- 14.79 ml flour
- 12.32 ml salt
- 1.23 ml pepper
- 4.92 ml chili powder
- 2.46 ml thyme
- 1 bay leaf
- 4 cloves
- 2 tomatoes, peeled and quartered or 411.06 g can tomatoes, drained
- 1 green pepper, coarsely cut
- 473.18 ml beef stock
- 473.18 ml boiling water
- 5 potatoes, pared and cut into big chunks
- 6 carrots, scraped and cut into big chunks
- 4 onions, peeled and cut into big chunks
- 4 celery, sliced
- 236.59 ml peas (fresh if you have it)
directions
- Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
- Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
- Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
- Small buttered biscuits complement this stew.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.