Sunday, December 07, 2008

Beef Stew

It's hearty and it's hot...BEEF STEW!

Best when served with cornbread


1 lb. beef chuck
2 c chicken broth
all purpose flour
1/4 c cooking oil
2 tsp kitchen bouquet
cubed potatoes - raw
cubed carrots - raw
1/2 white onion

Cut beef into bite sized pieces and coat the beef in flour.
Brown the beef in a stock pot on medium heat with oil and onions.
add enough flour to absorb remaining oil and add all other ingredients.
Simmer on low heat for one hour.


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