- BEEF STEW
- Printed from COOKS.COM
- Russet potatoes (cut in cubes)
- seasoning (salt, pepper)
- onion, chopped
- bell pepper, chopped
- carrots, diced
- beef stew meat, cubes and seasoned
- green onions (optional)
- can of corn or peas
Make sure all ingredients are prepared before cooking flour. Then, brown the flour. Make sure the flour doesn't start to burn. Add water.
Let the roux cook down a little and stir. The roux should get thick. Add more water as needed. Add potatoes and beef. Let cook.
In a saucepan, sauté the onions, and bell pepper. Then add to stew. Let potatoes cook down with the beef for about 30 minutes or so. You can usually tell if the potato is done by sticking it with a fork. If it's still hard, it's not done.
After about 30 minutes, add the can of corn or peas. (I prefer corn). Continue to let stew cook down for 25 minutes or so.
Note: Depending on how much flour you use will depend on the serving size. I usually make enough for 10 servings. That's enough for dinner, lunch the next day (maybe) and left over dinner. Of course my family is only of 3.
Good luck! Hope you enjoy and I hope my direction was easy enough to follow.