Beef Stew

Name: Beef Stew
Ingredients: 1 Tbsp. virgin olive oil; 1 lb. beef stew meat, cut into 1 inch cubes; 1 C. flour; 2 C. hot water; 1 C. carrots, trimmed, peeled and cut into 1 inch pieces; 1 C. potatoes, peeled and diced into 1 inch pieces; 1/2 C. celery, chopped; 1/2 C. onion, chopped; 1 C. frozen peas; 12 medium mushrooms, washed; 1 bay leaf; 1 Tbsp. Worcestershire sauce; 1/2 tsp. salt; 1 - 8 oz. can tomato sauce

14 ingredients

1 steps

Ingredients

1 Tbsp. virgin olive oil
1 lb. beef stew meat, cut into 1 inch cubes
1 C. flour
2 C. hot water
1 C. carrots, trimmed, peeled and cut into 1 inch pieces
1 C. potatoes, peeled and diced into 1 inch pieces
1/2 C. celery, chopped
1/2 C. onion, chopped
1 C. frozen peas
12 medium mushrooms, washed
1 bay leaf
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 - 8 oz. can tomato sauce

Directions

1

Roll pieces of beef stew meat in flour to coat. Heat the oil in a large nonstick pan over high heat. When the oil is hot, add about half of the meat and brown it on all sides for 3 minutes. Remove the pieces of meat with tongs and place them in a Dutch oven. Repeat this procedure with remaining meat; adding more olive oil as needed. Add hot water to meat and bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer for 1 hour.