Luby's Cafeteria Beef Stew
- Reviews 1
Ready In: 1 hr 35 mins
Serves: 8
Ingredients
- 2 1⁄2 lbs beef chuck, lean, cut into 3/4 inch cubes
- 1⁄3 cup all-purpose flour
- 1⁄4 cup onion, chopped
- 1 tablespoon salt, plus
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 2 tablespoons vegetable oil
- 7 cups broth, beef
- 4 cups carrots, peeled, cut into 1 inch pieces
- 16 small new potatoes, peeled
- 12 small boiling onions, peeled
- 3⁄4 cup all-purpose flour
- 1⁄2 cup water
- 1 tablespoon browning sauce
Directions
- In large bowl, sprinkle meat with flour and toss to coat evenly.
- Add onions, salt, and pepper and toss to coat evenly.
- Heat oil in large saucepan or Dutch oven over medium-low heat.
- Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown.
- Add broth and bring to a boil.
- Reduce heat, cover, and simmer 20 minutes.
- Add carrots and continue simmering 5 minutes.
- Add potatoes and continue simmering 10 minutes.
- Add onions and continue simmering 10 minutes.
- In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth.
- Gradually add to stew, stirring constantly.
- Continue cooking uncovered 5 minutes or until meat is tender.
- Stir in browning sauce.
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