Recipe - Bills Beef Stew

2 pound Stew meat or other lean
beef, in 1inch cubes
2 tablespoon Oil
One fourth cup Flour
2 qt Water; adjust as required
4 Beef bouillon cubes
1 tablespoon Parsley; dry or equivalent
fresh
2 teaspoon Worcestershire sauce
1 teaspoon Kitchen bouquet; if desired,
for color
2 Ribs celery; more as desired
1 pound Carrots
2 md Onions; quartered
2 pound Potatoes
Salt & pepper to taste

Heat oil in large pot and brown beef; after meat is browned, add flour and
stir to coat and continue browning to desired color. Stir continuously
after adding flour to avoid burning. Add water, salt, bouillon cubes,
Worcestershire, parsley and kitchen bouquet (if used) and simmer until
barely fork tender, approximately 2 hours. (Depends on cut of meat used.)
Add additional water if too thick.

Add celery, carrots and onions; bring back to a boil and simmer 5 minutes.
Add potatoes, salt and pepper and cook until potatoes are done, about 15
minutes.

If broth is to thin, thicken with a small amount of flour/water paste.

Great served with warm biscuits or cornbread.

Recipe by: Bill Hatcher bhatcher@gc.net

Posted to MCRecipe Digest V1 #832 by "Bill Hatcher" bhatcher@gc.net on
Oct 8, 1997