RCI-SP.003.0016.001
Beef Stew
thumb|192px|beef stew has chunks of softened beef and vegetables in a thick sauce. It is often serv
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (900g) beef2 lbs
- fl. oz. (5 <sup>3</sup>/<sub>4</sub> c46 unitor 1.36 L) tomato juice (one large can)
- <sup>1</sup>/<sub>2</sub> oz. (298 g10 unitabout 1 <sup>1</sup>/<sub>4</sub> c or 300 mL) double-strength beef broth
- <sup>1</sup>/<sub>2</sub> c flour1 unit
- <sup>1</sup>/<sub>4</sub> c oil1 unit
- bay leaf1 unit
- t (5ml) marjoram1 unit
- t (5ml) oregano1 unit
- russet (large non-sweet white baking) potatoes2 to 4 unit
- carrots4 large
- of celery4 stalks
Method
1
Cut the beef into chunks about 1" (2.5cm) in diameter.
2
Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3
Put oil into a wide pot and heat it.
4
In several batches, brown the beef in the pot with the oil.
5
Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w/o water).
6
Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7
Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes)
8
Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes)
9
When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.