Thursday, July 22, 2010
Hearty Beef Stew
My sister in law, Amy made this stew for me once and I had to have the recipe. It is heavenly! I am posting it for her. My SILs have some serious cooking skills. I am trying to get them to post on here...we will see.
4 cups water
5 beef bouillon cubes
2 cups cubed cooked beef (sometimes I used leftover roast, it is good)
6 carrots, peeled, thickly sliced
3 potatoes cubed
1 med onion chopped
1 tsp garlic salt
1 small bay leaf
2 T flour
Bring water and bouillon cubes to a boil in a large saucepan, stirring until bouillon dissolves completely. Add Worcestershire sauce and pepper.
Stir beef, carrots, potatoes, onion and garlic into bouillon mixture. Return to boil. Place bay leaf on top; cover tightly and reduce heat.
Simmer for 30 minutes or until vegetables are tender. Remove about 1/2 cup of the liquid to a small bowl. Blend with flour.
Increase heat to boiling point. Stir flour mixture into stew. Cook, stirring continually until juices are thickened, about 15 minutes. Discard bay leaf.
This is a very thick stew. If you don't want it so thick, add more water or beef stock.