Ellen s Beef Stew

Ingredients

1 3/4 lb chuck, or round, cubed 1/3 cup flour 1/4 tsp pepper 1/2 tsp salt 3 tbsp oil 1/2 each onion, chopped 1 cl garlic, minced 2 3/4 cup boiling water 28 oz tomatoes, canned 1/2 tsp salt 1/2 tsp worcestershire 1 pinch basil 1 pinch dill 1 pinch thyme 4 medium potatoes, quartered 2 each onions, quartered 1 lb carrots, 2 inch pieces 1 cup peas	Advertisements

Preparation
 
Combine flour, pepper, and salt in bag. Add meat and shake til
coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion,
garlic, water, tomatoes, salt, and worcestershire. Cover, reduce heat
to low and simmer 2 hours, until meat begins to get tender. Add
potatoes, onions, and carrots.

Cook 30-45 mins, until vegetables are done. Add peas. Cook until
heated. By Ellen Cleary

 

 
Servings: 1

 

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