Beef StewA hearty stew, this recipe will warm up your coldest days. |
 |
||
Ingredients: |
|||
|
½ cup seasoned flour 2 pounds chuck, cut into 2-inch pieces 1 tablespoon extra-virgin olive oil 1 quart hot water 2 cups potatoes, diced 1 cup carrots, diced ½ cup parsnip, diced 1 cup celery, diced 1 green pepper, diced ½ cup onion, diced ½ tablespoon Kosher salt 2 beef bouillon cubes or 2 teaspoons Better than Bouillon Beef Base |
|||
Roll chuck in seasoned flour (see below).
In a sauté pan over medium-high heat, add extra-virgin olive oil and brown chuck thoroughly.
Cover with hot water.
Simmer 2 hours, adding water if necessary.
Add remaining ingredients and cook 30 minutes or until vegetables are tender.
Add Roux to stew to thicken (if necessary, a roux is equal parts fat and flour - I use ½ rice flour and ½ potato starch in my flour mix)
This dish is better the next day if you can wait!