Recipe by Mary Scheffert
Stew is a great weekend dish to use up small portions of left-over vegetables from the week's other meals. Feel free to use whatever additional veggies & spices you like.
- 1 -2 lb stew meat, trimmed & cut into bite-sized pieces
- 1⁄2 cup flour
- salt & pepper, to taste
- 3 tablespoons olive oil or 3 tablespoons vegetable oil or 3 tablespoons bacon fat
- 1 medium onion, chopped
- 3 large carrots, peeled & chopped
- 4 -5 small red potatoes or 4 -5 medium red potatoes, scrubbed & cut into quarters
- 2 garlic cloves, minced
- 2 bay leaves
- 1⁄2 teaspoon dried marjoram
- 6 cups water
- 6 beef bouillon cubes
- beef broth (if needed)
- corn (optional) or green beans (optional) or peas (optional) or mushrooms (optional) or tomatoes, etc (optional)
Other Optional Ingredients
- barley (optional) or noodles (optional) or dumplings, etc (optional)
Directions See How It's Made
- Heat oil in a large dutch oven.
- Add salt & pepper to flour in a zip-top bag; add meat & toss to coat.
- Place meat in heated oil, shaking off some of the excess flour (some is needed to thicken the stew). Brown meat on all sides, working in batches if necessary so the pot is not overcrowded.
- Once meat is browned, add the garlic, onion and carrots; cook for approximately 5 minutes.
- Add water & bouillion cubes, potatoes, bay leaves, marjoram, parsley flakes and other optional ingredients to your liking. Stir to combine thoroughly, and reduce heat to a simmer.
- Cook over low heat until carrots & potatoes are tender, and the gravy thickens (add beef broth or additional flour to reach desired thickness).