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Beef Stew D'orleans
1 1/2 lb Beef stew meat - cut in 1 cubes
1/3 c All purpose flour
2 tb Olive oil
2 c Water
1 tb Dry mustard
3 ea Cloves garlic, minced
1 1/2 ts Chili powder
1 ts Worcestershire sauce
1 Salt and pepper to taste
1 1/2 c Water
4 md Potatoes, peeled & quartered
6 sm Onions -- quartered
3 ea Stalks celery -- cut in 1 pieces
1 lg Bell pepper -- cut in 1 pieces
1/4 c Cold water
In a plastic bag toss meat with seasoned flour to coat, reserving remaining flour. In a large saucepan or dutch oven, brown the beef in hot oil. Remove from heat and drain. Add 2 cups water, mustard, garlic, chili powder, worcestershire sauce, salt and pepper.Simmer, covered for 11/2 hours or until meat is almost tender. Add the 1 1/2 water, potatoes, carrots, celery and bell pepper. Simmer covered, about 30 minutes or until the vegetables are done. For gravy, remove meat and vegetables. Blend the 1/4 cup cold water into the reserved flour until smooth. Slowly stir into hot liquid; cook and stir till thickened and bubbly. Season to taste with salt and pepper. Return meat and vegetables to gravy mixture. Heat through on low heat.
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