Brown Beef Stew

Traditional beef stew. If you prefer a thicker sauce, add some cornflour or gravy granules.

• Ready In: 2 hrs 40 mins
• Serves: 8
• Yields: 8 Cups

Ingredients

• 1⁄3 cup flour
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon  celery salt
• 1 3⁄4 lbs  steak
• 1⁄4 cup  oil
• 1⁄4 cup  minced onion
• 1  garlic clove
• 3 1⁄4 cups boiling water
• 4  beef bouillon cubes
• 1⁄2 teaspoon salt
• 1  teaspoon Worcestershire sauce
• 1  cup red wine
• 3  carrots
• 4  medium potatoes, peeled and chopped
• 12  small  white onions
• 1  cup  frozen peas

Directions

1. In a bowl, combine the flour, pepper and celery salt.
2. Drop in meat, a few pieces at a time, and toss until well coated.
3. Reserve leftover flour.
4. Heat oil in a large pot.
5. Slowly brown the floured meat on all sides, 15-20 minutes, removing when brown.
6. Now add the onion and garlic, sautéing until tender.
7. Stir in reserved flour until blended.
8. Dissolve beef bullion cubes in boiling water.
9. Slowly stir bullion into pot.
10. Add the salt, Worcestershire sauce, wine and meat.
11. Cover and simmer until the meat is tender, about 2 hours.
12. Add the white onions, carrots and potatoes.
13. Cover and simmer about 15 minutes.
14. Add the peas.
15. Cover and simmer until all vegetables are tender, about 5 minutes.