Robin's Easy Beef Stew
I love beef stew but never made it. Got some tips from my mum and just went for it. It turned out really good even though I got to talking and cooked the beef a little too long. Was done and eating it within an hour of starting to cook it. Looking forward to trying it again with addition vegetables.
Robin's Easy Beef Stew
I love beef stew but never made it. Got some tips from my mum and just went for it. It turned out really good even though I got to talking and cooked the beef a little too long. Was done and eating it within an hour of starting to cook it. Looking forward to trying it again with addition vegetables.
Cooking Instructions
- 1
In a large bowl, add the thawed cubed beef and 2 tablespoons of plain flour. Mix until all of the beef is coated.
- 2
In large stock pot add enough olive oil to coat the bottom of the pot. On medium heat, add the flour-coated beef and brown on all sides.
- 3
In a small pan cook diced onions until soft and translucent. They could be added directly to the pot, but I prefer to fully cook them before adding to the pot. Add onions to the pot of beef and stir.
- 4
In the bowl used to coat beef, add 2 cups of hot water to dissolve any remaining flour. Add 2 tablespoons of flour and whisk until dissolved. Add this mixture to the pot and stir.
- 5
Put 6 quarts of hot water into the pot and add the 4 beef bouillon cubes. They'll dissolve with time.
- 6
Add frozen vegetables and cubed potatoes to the pot. Season with dashes of worcestershire sauce and heavily salt and pepper.
- 7
If the stew needs thickened, add flour and hot water to a bowl, whisk, and add the mixtute to the stew until desired thickness. Do not add flour directly to the stew as it does not dissolve. You'll be picking out lumps!
- 8
Simmer on low/medium heat for about 45 minutes or until potatoes are cooked through. Continue to season to taste.
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