MOMS BEEF STEW
From rockyruby 15 years agoIngredients
- 2 LB. CHUCK CUT INTO ONE INCH CUBES shopping list
- 1/4 CUP ALL PURPOSE flour shopping list
- 1/4 CUP canola oil shopping list
- 1 TSP salt shopping list
- 1 TSP celery salt shopping list
- 1/2 TSP pepper shopping list
- 1 clove GARLIC CRUSHED shopping list
- 2 TSP instant minced onion shopping list
- 2 bay leaves shopping list
- 1/4 CUP OF cooking sherry shopping list
- 2 8 OZ. CANS OF tomato sauce shopping list
- 4 TBSP. butter shopping list
- 4 TSP sugar shopping list
- 1 LARGE ONION CUT IN SLICES shopping list
- 6 MED carrots, PARED AND CUT IN HALF LENGTHWISE shopping list
- 1 LB. new potatoes PARED shopping list
- 10 OZ. BAG frozen peas shopping list
- 2 TBSP parsley shopping list
- 3 OZ. CAN sliced mushrooms, DRAINED shopping list
How to make it
- ON A PIECE OF WAX PAPER, ROLL CHUCK IN FLOUR TO COAT WELL.
- IN HOT OIL, IN A 4 QT, OVEN SAFE DUTCH OVEN, BROWN CHUCK ON ALL SIDES.
- STIR IN SALTS, PEPPER, GARLIC, MINCED ONION, BAY LEAF, SHERRY, TOMATO SAUCE AND ONE CUP OF WATER.
- BRING TO BOIL, ADD POTATOES. REDUCE HEAT, SIMMER, COVERED FOR 1-1/2 HOURS OR UNTIL MEAT IS TENDER. REMOVE BAY LEAF.
- MEANWHILE, IN TWO SKILLETS, MELT BUTTER WITH SUGAR. ADD ONIONS TO ONE SKILLET AND CARROTS TO SECOND. COOK OVER LOW HEAT, STIRRING OCCASIONALY UNTIL THE VEGETABLES ARE GLAZED AND GOLDEN, ABOUT 15 MINUTES.
- PREHEAT OVEN TO 350, STIR CARROTS AND ONIONS INTO BEEF MIXTURE. BAKE COVERED 30 MINUTES.
- ADD PEAS AND MUSHROOMS, BAKE 20 MINUTES LONGER OR UNTIL POTATOES ARE TENDER.
- SERVE, SPRINKLE WITH PARSLEY.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- auntybea Vernon, Canada
- jenniferbyrdez Kenner, LA
- sweettravler1 Notus, ID
- donman Hammond, LA
- rockyruby SANDUSKY, OH
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The Rating
Reviewed by 4 people-
Love this.
jenniferbyrdez in kenner loved it -
Can't wait to try this! Sounds WONDERFUL :)
donman in Hammond loved it
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