Old-Fashioned Beef Stew Popular Recipes

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Friday, August 1, 2014

Old-Fashioned Beef Stew

"I took my Grandmother's recipe, trimmed the fats and more desirable the flavor."

Ingredients :

1 pound lean red meat chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-cause flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups sparkling sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups red meat broth
four cups sliced carrots
2 russet potatoes, sliced into 1/four inch slices
1 cup chopped clean inexperienced beans
1 tablespoon cornstarch
1 tablespoon bloodless water
1/4 cup chopped parsley

Instructions :

Prep :	Cook : 6M	Ready in :

Coat beef with flour, shaking off excess. In a huge nonstick inventory pot, warmness oil over medium-excessive warmth, upload red meat and saute till brown, about 6 mins. Remove red meat from inventory pot and set apart.
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, usually stirring.
Skim off fat any fat from the stock pot and go back cooked red meat to pot; stir in tomato paste and broth. Add enough water to just cowl substances and bring to a boil. Reduce warmth to low and simmer till pork is gentle, approximately 1 hour and 15 minutes.
Skim off any foam that has amassed at the floor of stew and add carrots, potatoes and green beans. Cover partly and simmer for 15 mins.
In a small mixing bowl, mix cornstarch and cold water. Stir aggregate into stew. Increase heat and boil exposed for 1 minute. Sprinkle with parsley and serve.

Notes :

Try using a Reynolds® sluggish cooker liner on your gradual cooker for easier cleanup.

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