Ingredients: |
Ingredients: 1 Tbsp. olive oil
2 lbs. beef stew meat (chuck or round steak - tough cuts that become tender & flavorful when stewing)
1 large onion, chopped
¼ tsp. pepper
7 cups of water (this is the total to be added in increments - 2 cups, 3 cups, & 2 cups)
1 lb. carrots, peeled and sliced
6 cups potatoes, peeled and cubed
1 cup flour (e.g., 2½ Tbsp. per cup of liquid)
[Optional] Dash of Gravy Master browning sauce
1 can peas (or 1 package frozen peas)
dash of salt, as desired
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Directions: |
Directions:In an 8-quart soup pot, sauté onions in olive oil, then add cubed meat, stir until browned. Add pepper. [Tip: If meat is very tough, you can use a meat tenderizer.]
Add 2 cups of water. When it comes to a boil, reduce heat and simmer about 30 to 45 minutes until meat is tender. [Tip: Watch that liquid doesn't cook out and add water, as necessary.]
Add sliced carrots, plus 3 more cups of water. Cook until carrots are almost done (still slightly firm).
Then add potatoes and approximately 2 cups of water (Don't add too much water since you will be thickening the liquids.) Cook potatoes until tender.
When potatoes are cooked, remove about 3 cups of the stew liquid to make gravy.
In a saucepan, add 1 cup flour, and over low heat, slowly add the 3 cups of stew liquid to the flour in the saucepan, whisking constantly until it thickens into a gravy. Let it simmer for about 5 minutes, or until the gravy is at the desired thickness. [For thicker gravy, add more flour.]
Pour the gravy mixture back into the soup pot containing the stew meat and vegetables and stir.
[Optional] Use Master Gravy to give gravy darker color.
Add peas to stew and stir.
Add salt, if desired. |
This recipe for Jennie's Beef Stew is from