| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Lean beef; cut into 2" pieces |
| 1 |
c |
Diced celery |
| 1 |
qt |
Water |
| 1/2 |
c |
Diced onion |
| 4 |
|
Bouillon cubes |
| 1/4 |
c |
Frozen corn |
| 1 |
tb |
Kitchen bouquet |
| 1/2 |
c |
Frozen peas |
| 2 |
c |
Diced potatoes |
| 1/2 |
c |
Frozen cut green beans |
| 1 |
c |
Diced carrots |
INSTRUCTIONS
There is no need to brown meat before cooking. Place meat in pan,
cover with water, add bouillon cubes and kitchen bouquetbsp. Bring
mixture to a boil, then simmer until tender (about 2 hours). Add more
water as needed. Add potatoes, carrots, celery and onion. Bring to a
boil, then reduce to a simmer - about 20 minutes or until vegetables
are tender. Add corn, peas and beans and continue to simmer for 10
additional minutes. Drain liquid and reserve for gravy. Add more
water, if necessary, to make at least 3 cups of stock. Melt 1/3 cup
of fat (butter, margarine or vegetable oil) in pan. Then, add 6 tbsp.
of flour, let bubble for about 1 minute - stirring constantly. Add
stock, continue stirring, heat until thick and bubbly. Pour over meat
and vegetables, stir gently to combine. Serve over baking powder
biscuits.
If you prefer more gravy in stew, ratio is 2 tbsp. flour, 2 tbsp. fat
and 1 cup of liquid.
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Converted by MM_Buster v2.0l.
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