Beef & Vegetable Stew

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

To make approximately 3-4 QT:
4 LB cubed lean boneless beef (stew meat, chuck, rump, etc.)
2 large onions (chopped)
1 TBS olive oil
½ C chopped parsley
6-10 cloves garlic (chopped)
1 bunch green onions (tops and bottoms, chopped)
2-3 C sliced carrots
2 C celery (coarsely cut)
3-4 LB cut potatoes
1-2 large cans stewed tomatoes (mashed)
2 LB fresh green beans
2 TBS chopped fresh basil
2 TBS chopped fresh thyme
1 PKG frozen baby lima beans
1 PKG frozen corn
3 bay leaves
5 cubes beef boullion
All-purpose flour
Vegetable oil
Any other additional vegetables you like
Salt & pepper (to taste)

Brown off the meat and set aside. Make a medium-brown roux in the same pot from ½ C oil (or ¼ C butter and ¼ C vegetable oil) and 1 C flour for 3-4 QT stew. Cook the onions until clear then add garlic and saute for 5 minutes. Add the celery, green onions, parsley and tomato. Add the bouillon, herbs, 2 TSP salt and ½ TSP pepper to start and enough water to reach a consistency slightly thinner than the final product (2-3 QT). Put the meat back in. Add the lima beans, corn and green beans. Cook until meat is fork-tender and vegetables are done. Add the carrots then cook until done. Add the potatoes, increasing the water occasionally if needed and cook until done.

Note: Beef stew can be adapted for either a pressure cooker or crock-pot. Expect conventional cooking to take between 2½ to 3 hours. You can reduce amount by using less roux and vegetables or water, but a lot of good meat is still necessary.

Crock-Pot: Be sure to braise the meat (never use raw meat) – best to use a regular pot to braise the meat, make the roux and cook the onion and garlic. Place everything into crock-pot and cook on low about 8 hours or until the meat is tender. Hold the potatoes until 1 or 2 hours before serving unless you like mashed potato soup.

Pressure Cooker: Brown off the meat in the pot, remove and make the roux then cook the onion & garlic. Add back the meat and all the other ingredients (most people put the potatoes in at the start). If final result is too thin, open the pot and allow to simmer to reduce volume. Add water if it’s too thick.


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