Beef Stew
By: Ian Sherman
Ingredients
- ☐2.5 lbsStew beef
- ☐1.3 cupFlour
- ☐1.75 cupBeef broth
- ☐2Heads of celery
- ☐5Carrots (large)
- ☐2Red potatoes
- ☐2Gold potatoes
- ☐~Garlic
- ☐~Worcestershire
Equipment needed
- ☐SmallStainless steel mixing bowl
- ☐~Large enameled cast iron pot
- Heat beef broth in the large enameled pot.
- Add garlic and worcestershire sauce.
- Chop the celery and carrots into stew-sized pieces, add to pot.
- Chop the potatoes into cubes, add to pot.
- Create a mix of flour, salt, and pepper in the smaller mixing bowl.
- Coat the beef cubes in this mixture and move them to the larger bowl.
- Brown the beef in batches, then add to the pot.
- Bring the pot to a boil, then cover and simmer for 1 hour or more.
Paula Deen tip:
- To thicken gravy, remove 2 cups of hot liquid.
- In a separate bowl, combine 1/4 cup corn starch and water. Mix until smooth.
- Mix in some hot liquid, then return to pot. Stir to combine.