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Beef Stew

This is a recipe that takes a while to cook but is well worth the wait. It’s great to make the night before and just heat up the next day. Beef stew can also be made in a pressure cooker or slow cooker.

Serves 6

[gn_box title=”Ingredients” color=”#FFCC00″]
  • 2 lbs. lean boneless top round steak
  • 1/4 c. all-purpose flour
  • 1 tbsp. vegetable oil
  • 1 lb. carrots, cut into 1 inch slices
  • 1 3/4 lb. red potatoes, unpeeled & cubed
  • 2 cup onion sliced
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 1/2 cups beef broth or water
  • 1 c. frozen English peas, thawed
  • 1 tbsp. red wine vinegar
[/gn_box] [gn_box title=”Directions” color=”#c6e021″]

Trim fat from meat; cut into 1 inch cubes. Combine meat and flour in a zip-top plastic bag; close bag and shake. In a large pot add meat and oil and cook until browned, stirring often. Add carrots and next 7 ingredients. Bring to a boil and then reduce heat to low and cook for 3 hours. Stir in peas and vinegar; cook 10 to 15 minutes.

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