Sunday, January 31, 2010

Beef Stew

Source: My mom


  • Stew Meat
  • Flour
  • Ground Pepper
  • 2 segments of Garlic, chopped
  • 1/2 cup Worcestershire Sauce
  • 4 Beef Bouillon Cubes
  • 2 or 3 Bay Leaves
  • Potatoes, cubed
  • Carrots, sliced
  • Peas
**The amount of stew meat, potatoes, and vegetables all depends on how much stew you want to make. I use fresh carrots, but frozen peas.**

**Start cooking the meat approximately 3 hours before serving time**

  1. Cut meat into 1" or 2" cubes, if not pre-cut.
  2. Coat meat in a flour and pepper mixture.
  3. Fry the meat with the chopped garlic until it is crusty and brown, but not fully cooked.
  4. Fill a large pot with about 2" of water (basically just enough to cover the meat).  
  5. Add the meat, Worcestershire sauce, beef bouillon cubes, bay leaves, salt and pepper to the pot.
  6. Simmer on medium heat until the meat is done.
  7. When the meat is done, add more water, potatoes, and carrots.  
  8. Add the peas at the very end.
  9. In a glass bowl, mix ice cold water and flour with a fork until thick.  Pour flour mixture into the pot using a strainer, and stir the stew immediately.
  10. Cook a little while longer, until everything is fully cooked and the stew has a good consistency.

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