Beef Stew

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Homemade beef stew recipe

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Beef Stew

  1. 1. Hearty Beef Stew Brought to you by http://www.easydinnerrecipes.orgTraditional beef stew consists of small chunks of beef, carrots and potatoes.It is inexpensive to make, delicious and the recipe can be adjusted to feedjust one or even a crowd.The recipe calls for packaged stew meat but you can use ground beef,leftover roast or steak - or any meat you prefer. For extra heartiness addsome chopped cabbage and celery or maybe your favorite bean or pea.Serve with cornbread, dinner rolls or homemade bread and you have a quickand easy meal that is sure to please everyone.
  2. 2. Ingredients1 lb package of stew meat5-7 medium sized potatoes½ red onion (or whatever kind you have on hand)4 carrots1 tbsp. kitchen bouquet1 tbsp. Worcestershire sauce1 tsp. season salt (or table salt)1 tsp. black pepper1 tbsp. cooking oilCornstarch for thickening (optional)Pressure cooker, crock pot or stock pot
  3. 3. Directions: This recipe was made using a pressure cooker, but you can use a crock pot, stock pot or even Dutch oven if you prefer. In the pressure cooker over medium-high heat, warm the oil. Once warm, add the meat and stir to sear all sides. The goal here is to trap the natural juices in the meat so it’s tender and juicy. Add the salt, pepper and Worcestershire sauce; stir. Next add the kitchen bouquet and again stir to coat.
  4. 4. Allow the meat to brown for a few minutes.
  5. 5. While that is browning, chop the veggies into bite size pieces. Try to keep them uniform in size so everything cooks in the same amount of time.Add the chopped veggies to the pot and stir.
  6. 6. Add enough water to cover the meat and vegetables (roughly 3-4 cups).Important! Do not over fill your pressure cooker. Read the instructionmanual that came with your pressure cooker to determine the proper filllevel – usually no more than 2/3 way full.Secure the pressure cooker lid and add the petcock or pressure regulator.Once steam has built to proper level, continue cooking for about 20 minutes– 30 minutes if you’re using the quick cool-down method.Once pressure is released, lid is removed and you’ve checked for doneness,you can thicken the stew by using cornstarch (see cornstarch packagedirections) if you prefer.Brought to you by http://www.easydinnerrecipes.org

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