Browned Beef Stew

By junerodgers

My own recipe

Ingredients

• 2.5 lbs beef stew meat, cut in 1.5" cubes
• 1/3 c flour
• 1/3 c salad oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 5 beef bouillon cubes
• 1 tsp salt
• 1/2 tsp worcestershire
• 1/4 tsp pepper
• 5 medium potatoes, cut in chunks
• 1 16 oz bag carrots, cut in chunks
• 1 10 oz pkg frozen peas

Preparation

Step 1

On waxed paper, coat stew meat with flour; reserve leftover flour. In a 6 qt Dutch oven, over medium-high heat, in hot salad oil, cook meat a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium.

To drippings, add chopped onion and garlic and cook until onion is almost tender, about three minues, stirring occasionally.

Stir in reserved flour until blended. Gradually stir in 4 cups of water, bouillon, salt, pepper and worcestershire. Cook, stirring constantly, until slightly thickened. Add meat and heat to boiling, stirring occasionally. Reduce heat to low, cover, and simmer 2.5 hours, stirring occasionally.

Add potatoes and carrots. Heat to boiling. Reduce heat tro low, cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 5-10 minutes until vegetables are tender.