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Beef Stew
The stew is thicker than soup. Serve with rice or noodles. Also good with just homemade cornbread.
Serves: 4
Ingredients
1-2 pounds beef stew meat
oil for cooking meat
flour
salt, pepper, garlic powder
potatoes, peeled and cut into serving bites
onions, peeled and cut into bites
carrots, cleaned and cut into serving bites
Method
- Season stew meat (I use boneless chuck roast and cube it). Heat oil. Flour seasoned stew meat and cook until browned on both sides (do not worry if it does not look done). Repeat until all meat is browned.
- While cooking meat, prepare vegetables. Place vegetables in large pot. Place browned meat in pot. Add water to pot - about 1 inch above vegetables and meat.
- Bring to a boil. Lower heat. Simmer until meat is done (I like to let it cook at least 3-4 hours). It needs to be stirred to prevent sticking.
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