BRAISED BEEF STEW

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
4 stalks Celery (chopped)
4 Tbsp flour
1 lb. Stew Beef (2 inch cubes)
2 cups Water
1 Tbsp Beef Bouillon
8 oz baby Carrots
6-8 small Red Potatoes (large cubes)
8 oz Mixed Vegetables* (fresh or frozen)
1 clove Garlic (minced)
Salt and Pepper (to taste)
2 Bay Leaves (chopped, diced)

* Mixed Vegetables - use your choice of vegetables
   

PREPARATION

• Lightly dredge the stew beef with flour.
• In a dutch oven or stock pot, brown the stew beef in olive oil and margarine.
• Add and saute onions, garlic and celery.
• Season to taste - marjoram, basil, and Lowry's seasoning, salt and pepper.
• Add 1 cup of water and bouillon, cover and simmer on medium heat for 5 minutes.
• Add 2 bay leaves and 1 cup of water, and bring to a boil.
• Reduce heat, cover and simmer for 1 1/2  to 2 hours.
• Add carrots and potatoes and simmer for 30 minutes.
• Add remaining vegetables (peas, corn, beans) and simmer for 10 minutes.
• Thicken the stew broth as needed.

Serve and garnish the stew with diced fresh parsley.

Preparation Time: 1 1/2 hours
Serves: 4 - 6

DavidLee Recipes © 2010