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| Ted's Beef Stew (image source: FRANCE C) |
This good stew is extraordinary served over egg noodles.
Prep: 30 mins
Cook: 2 hrs 10 mins
All out: 2 hrs 40 mins
Servings: 6
Yield: 6 servings
INGREDIENTS
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground dark pepper
- 3 pounds cubed hamburger stew meat
- ¼ cup vegetable oil
- 1 onion, minced
- 4 cups hamburger broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 narrows leaves
- salt and ground dark pepper to taste
- 3 huge potatoes, stripped and cubed
- 4 carrots, stripped and chopped
- 4 stems celery, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 1 cup frozen peas
Directions
Step 1
Join the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic pack. Place the hamburger clinched and shake to cover.
Stage 2
Heat the oil in an enormous stockpot over medium intensity; brown the hamburger in the hot oil and eliminate to a plate fixed with paper towels. Add the onion to the excess oil and cook until carmelized. Empty the meat stock into the stockpot. Mix in the rosemary, thyme, and sound leaves. Season with salt and pepper. Return the meat to the pot. Heat the blend to the point of boiling; diminish intensity to low, cover, and stew 60 minutes.
Stage 3
Add the celery, potatoes, & carrots to the pot. Whisk together the cornstarch and cold water in a little bowl and blend into the stew. Cover and stew 45 minutes more. Mix in the frozen peas and cook an additional 15 minutes.
NUTRITION FACTS
Per Serving: 945 calories; protein 51.6g; carbs 62.3g; fat 53.8g; cholesterol 152mg; sodium 1136.8mg.
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