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
1tsp pepper
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.

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