Recipe courtesy of chef Drte Gensky of Evelyn's Memory Lane Caf.Note: Dutch oven required.
Directions for: Beef Stew (Evelyn's Memory Lane Cafe)
Ingredients
cup flour
1 tsp salt
tsp freshly ground pepper
2 lb(s) stewing beef, cut into 1-inch cubes
cup vegetable oil
4-6 cups beef stock
1 large onion, cut into 1-inch cubes
2 bay leaves
12 small carrots, peeled and trimmed
8-10 small new potatoes, peeled
Directions
1. on a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess.
2. in a medium Dutch oven, heat vegetable oil over high heat.
3. in batches, add beef and cook until brown. as each batch is finished, set aside.
4. Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter.
5. Stir, and add onion, bay leaves, and beef stock to cover beef.
6. Reduce heat, cover, and simmer until meat is tender, approximately 1.5 - 2 hours.
7. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife. Cook for approximately 45 minutes.
See more: Main, Dinner, Lunch, Vegetables, Potatoes, Winter, Fall, Moderate