Sunday, March 1, 2009

Beef Stew

Another recipe from Jennifer...good for a cold day like tomorrow!

(makes 3-4 servings)


· 2 lbs of stew meat

· basil

· thyme

· black pepper

· all purpose flour

· olive oil

· 1/4 cup of chopped celery

· 1/4 cup of chopped carrots

· 3 cups of beef stock

· 2 bay leaves

· 4-5 potatoes cut into small chunks

· 2-3 whole carrots cut into 2 inch sections


1. Rinse meat and pat dry. Cut into 2 inch chunks and season with basil, thyme, and black pepper.

2. Lightly cover meat with flour. Brown in a stew pot with olive oil over medium high heat.

3. Add chopped celery and carrots and cook for 3-5 more minutes.

4. Add beef stock and bay leaves. Add another teaspoon of basil and thyme if necessary and bring to boil.

5. Reduce heat to low and simmer for 1 1/2 hours or until meat is tender enough to cut with a spoon.

6. Add potatoes and carrot chunks and continue to simmer for another 30-40 minutes.

7. Serve immediately or refrigerate and reheat later for thicker sauce. Great with thick bread like Challah.

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