Beef Stew
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Category: Main Dishes posted by: Bendergirl
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Go BackIngredients:
2-3 lbs stew meat or boneless chuck roast½ cup flour
2 tablespoons vegetable oil
1 48oz can vegetable juice
1 tablespoon Worcestershire sauce
¼ tsp chili powder
2 large carrots
4 gold potatoes
1 tablespoon fresh parsley
Salt & pepper
Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat and add oil. Cut up beef into bite-sized pieces and season them with salt and pepper. Toss the meat with the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pot. You might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the vegetable juice and scrape all the browned bits from the bottom of the pot. Add the Worcestershire sauce, chili powder and the reserved meat.
Peel and slice the carrots and add to pot. Peel and dice the potatoes and add to the pot. Cook on low for 1½ - 2 hours. Add parsley and serve.
