Beef Stew

By BClover

Ingredients

• 1 ½ lb of stew meat or a chuck roast cut up
• 3 tbsp flour + 1 ½ tsp salt + ½ tsp pepper
• 2 Tbsp oil
• 1 c. burgundy wine or beef broth
• 1 ½ to 2 c. water
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 c. celery, sliced
• 1 tbsp. Worcestershire sauce
• 1 tsp. Kitchen bouquet (look in the spice isle for this, it is in a brown container with a yellow label, liquid)
• 4 carrots and 4 to 6 potatoes
• 1 tbsp ketchup
• ½ lb mushrooms

Details

Servings 8

Preparation

Step 1

Combine the flour salt and pepper in a large bowl. Roll the meat in the mixture till coated. Brown the meat in a large pot on the stove in the oil. Add the onion, celery, garlic, Worcestershire sauce, kitchen bouquet, wine and water. (enough to cover well.)
Simmer the meat until it is tender about 2 to 2 ½ hours.

Cut potatoes and carrots in chucks and add to the stew along with the mushrooms. Continue cooking until the veggies are done, about 20 to 40 minutes depending on size. Just before serving add the ketchup and stir well.

This is great served with a salad and French bread for sopping up the gravy.