Beef Stew
Servings
4Serving size
2 1/2 cupsThis recipe can be multiplied or divided by 2. Leftovers are better than fresh. Reheat gently.
Ingredients
| 1/4 cup All purpose flour or garbanzo flour |
| 1/2 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 16 ounce Beef flank steak (cut into 1 inch cubes) |
| 3 Tbsp. Olive oil |
| 1/2 pound Mushrooms, white, raw (quartered) |
| 1 large White or yellow onions (thickly sliced) |
| 1/2 lemon yields Lemon juice |
| 1 Tbsp. Worcestershire sauce |
| 12 ounces Carrots, raw (peeled and sliced 1/4 inch thick) |
| 2 leaf Bay leaves |
| 1 pound Red potatoes (cut into 3/4 inch cubes) |
| 1/8 tsp. Ground allspice |
| 4 cup Water |
Instructions
Mix flour, salt and pepper in a paper bag.
Toss the cubes of flank steak in the flour, coating well.
Place a large saucepan or dutch oven over high heat.
Add 1 tablespoon of the olive oil and swirl to coat.
Add 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.
Do not overcrowd the beef or the meat will steam and not brown.
Remove the meat to a plate as it browns.
Add another 1 tablespoon of the olive oil and swirl to coat.
Add the remaining 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.
Remove the meat to a plate as it browns.
Add the remaining 1 tablespoon olive oil to the pan and swirl to coat.
Add the onions to the pan and cook until translucent.
Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan.
Add browned beef cubes, carrots, bay leaves, potatoes, allspice and water to the stock-pot.
Place covered pot in the oven and reduce heat to 400°F.
Cook for one hour stirring gently every fifteen minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is classic comfort food. The choice of flank steak is less expensive than some other cuts such as top round but more than chuck. The flank steak is a bargain when you consider the amount of fat in chuck. The flavor and texture is really great when you simmer this for an hour or so.
Don’t stir stews too often or the potatoes will break down. Gently stir the stew, at most, about every 15 minutes.