Beef Stew
Beef Stew
2 lbs beef stew meat
2-3 tbls flour
2-3 tbls oil
1 bay leaf
1 pkg beef stew mix
water
1 can diced, peeled tomatoes
2-3 potatoes peeled and diced
3 peeled, diced carrots
3-4 stalks celery, diced
½ onion, sliced (I add half during the first stage of cooking and half later)
½ can cream style corn
The beef is already cubed, but I cut it into smaller pieces. Dredge beef cubes in flour. Heat oil in a skillet. Brown beef on all sides in skillet (shake off excess flour). Brown beef in stages, so as not to overcrowd the skillet and lose heat. When all pieces have been browned transfer to a large pot (3 qt I think) with a spatula, shaking off excess oil, cover with water. Mix in half of the onions, the bay leaf and the beef stew mix. Bring to a boil, reduce heat to medium and allow to simmer for about an hour, stirring occasionally. After about an hour mix in (CAREFULLY) potatoes, carrots and tomatoes. Add more water to cover if necessary. Allow to simmer about half an hour, then mix in celery, remaining onion and cream corn. When the vegetables and beef are tender serve over steamed white rice or with fresh French bread.
Notes:
a) The longer you allow the beef to simmer the more tender it will be.
b) Remove bay leaf before serving. These are NOT good eats.
c) I DO NOT season w/ Season All, Mrs. Dash and pepper for this dish.