Brown Beef Stew

Browned bits of flour, meat and vegetables gives this stew a rich color and flavor

1/2 lb cubed roast beef ( I usually cook a 2lb roast and divide it up for about three meals and lunch)
2-3 tbsp chopped celery
1/2 med onion chopped
1 carrot scraped and chopped
2-3 med potatos peeled and chopped
(mushrooms if you have some in the freezer)
1 -2 tbsp oil
2 tbsp flour
(frozen veggies, or rice)
1 clove garlic sliced
salt and pepper
1 tsp beef bullion
1/2 tsp thyme

Brown the meat and celery,onions,carrot and potato in oil. Add the flour and brown it well. Add water to cover - about 2 cups. Bring to boil, add frozen veggies and the rest. Simmer about 30 min. It should thicken up as the water cooks away. Add cooked rice (or barley) if you want in the last 10 min. or serve the stew over it in a bowl. You can change it up and add tomatos.

Return to recipes or front page