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Beef Stew
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :3:00
Categories : Beef Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/4 cup all-purpose flour
salt
black pepper
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
2 whole celery stalks -- diced
4 whole parsley sprigs -- chopped
1 whole garlic cloves -- minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots -- peeled & quartered
3 whole potatoes -- peeled & quartered
12 whole small white boiling onions -- peeled
Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.
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With the weather getting cooler, I made this today. It is very simple, and
extremely satisfying.
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