NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Beef Stew

Yield: 6 cups

1 lb. top boneless round steak
1/4 c. flour
1/4 tsp. pepper
3/4 c. chopped onion
1 T. Crisco oil
3 c. water
1/ c. finely chopped celery
2 T. minced fresh parsley
1/2 tsp. salt
1/8 tsp. dried whole thyme
2 c. cubed potatoes
1 c. chopped onions
1 c. sliced carrots
1 c. frozen green peas, thawed

Trim fat from steak; cut into 1 inch cubes. Combine flour and pepper; dredge meat in flour mixture, reserving excess. Cook meat, 3/4 c. onion, and reserved flour mixture in oil in a Dutch oven over low heat until meat is lightly browned. Add water and next 4 ingredients. Cover, reduce heat and simmer 1 1/2 hours. Stir in potatoes, 1 c. carrot and 1 c. onion; cover and simmer 20 minutes. Add green peas and cook an additional 10 minutes.

Jeanette L. Guess - Edinburg


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