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This weeks Recipe Of The Week is:
Angel's Old Fashioned
Beef Stew
Submitted by:
Margo
" Beef
chuck stewed with potatoes, carrots, celery, onions and beef broth
for a homey favorite. The aroma that permeates throughout the
house while the stew is simmering doesn't do it
justice..delicious."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes
12 servings
Prep
Time: 1 Hour
Cook
Time: 2 Hours
Ready In: 3 Hours
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4
tablespoons vegetable oil |
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1/2 cup all-purpose flour |
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1 tablespoon garlic powder |
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1 teaspoon salt |
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1 teaspoon black pepper |
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2 pounds beef chuck, cubed |
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12 small boiling onions |
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6 large
potatoes, peeled and diced |
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6 carrots, sliced |
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3 stalks celery, sliced |
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3 (10.5 ounce) cans beef broth |
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3 tablespoons all-purpose flour |
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1 tablespoon cold water |
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| Directions |
| 1 |
In a large pot heat oil over medium high
heat. In a resealable plastic bag mix together the flour, garlic powder,
salt and pepper. Add a small handful of meat at a time and shake until
well coated; brown in hot oil, about 1 minute per side. Remove the
browned meat and continue until all the meat is browned. |
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2 |
Lower heat to medium and add onions. Brown
onions on both sides, about 3 minutes per side, then remove from pot and
set aside. Drain excess fat from pot. |
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3 |
To pot add potatoes, carrots,
celery, reserved onions, browned meat and broth. Stir all
together and bring to a boil. Reduce heat to low, cover and
simmer for 2 hours, stirring occasionally. |
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4 |
For a thicker broth: 1/2 hour before
stew is done, combine 3 tablespoons flour and water in a small
bowl and mix well, then slowly stir mixture into stew. |
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Nutritional Facts |
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Calories 353 |
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Protein 17.1 g |
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Total Fat 19.6 g |
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Sodium 523 mg |
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Cholesterol 54 mg |
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Carbohydrates 26.9 g |
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Fiber 2.9 g |
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Recipe of the Week - between moms....
