Beef Stew
Country Beef Stew
2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef, cut in 1-inch cubes
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf thyme, crushed
1 can (10 1/2 ounces) condensed beef broth
3 1/4 cups water, divided
4 medium carrots, sliced
2 medium potatoes, cubed
12 small white onions
1/4 cup cornstarch
PREPARATION:
In a large skillet, heat the oil over medium heat. Add beef; brown well on all sides. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender. Combine cornstarch and remaining 1/4 cup of water; stir until smooth. Stir cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minutes.
Oven Beef Stew with Mashed Potato Topping
2 pounds beef stew meat, cut in 1-inch cubes
3 tablespoons butter
12 small white onions, peeled
12 baby carrots
5 tablespoons flour
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon prepared mustard
1 small bay leaf
2 cups water
1 cup tomato juice
2 cups seasoned mashed potatoes
PREPARATION:
Melt butter in a heavy skillet over medium-low heat; add beef and brown, turning frequently. Remove beef to a large casserole. Add onions and carrots to meat in casserole. Combine the flour, salt, pepper, mustard, bay leaf, water, and tomato juice in a skillet over medium low heat; simmer for 10 minutes. Remove bay leaf. Pour sauce over meat and vegetables. Cover casserole and bake at 325° for 2 1/2 hours. Remove from oven and arrange mashed potatoes around edges. Increase oven temperature to 400° and bake for 15 minutes longer, or until potatoes are browned.
2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef, cut in 1-inch cubes
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf thyme, crushed
1 can (10 1/2 ounces) condensed beef broth
3 1/4 cups water, divided
4 medium carrots, sliced
2 medium potatoes, cubed
12 small white onions
1/4 cup cornstarch
PREPARATION:
In a large skillet, heat the oil over medium heat. Add beef; brown well on all sides. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender. Combine cornstarch and remaining 1/4 cup of water; stir until smooth. Stir cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minutes.
Oven Beef Stew with Mashed Potato Topping
2 pounds beef stew meat, cut in 1-inch cubes
3 tablespoons butter
12 small white onions, peeled
12 baby carrots
5 tablespoons flour
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon prepared mustard
1 small bay leaf
2 cups water
1 cup tomato juice
2 cups seasoned mashed potatoes
PREPARATION:
Melt butter in a heavy skillet over medium-low heat; add beef and brown, turning frequently. Remove beef to a large casserole. Add onions and carrots to meat in casserole. Combine the flour, salt, pepper, mustard, bay leaf, water, and tomato juice in a skillet over medium low heat; simmer for 10 minutes. Remove bay leaf. Pour sauce over meat and vegetables. Cover casserole and bake at 325° for 2 1/2 hours. Remove from oven and arrange mashed potatoes around edges. Increase oven temperature to 400° and bake for 15 minutes longer, or until potatoes are browned.