Beef Stew
SallyI like to serve beef stew with cooked egg noodles. Place noodles on the bottom and spoon the stew over the noodles.
  • 2 pounds of beef stew meat (chuck)
  •  3 tablespoons of olive oil
  • 3 tablespoons of flour
  • 2 onions chopped
  • 2 cups of baby carrot or largely chopped carrots
  • 4 chopped garlic cloves
  • 1 cup chopped celery
  • 3 large potatoes (peeled and chopped into 1/2 inch pieces)
  • 8 cups of beef stock
  • 1 bottle of beer
  • salt and pepper
  • chop vegetables-set aside
  • heat oil in stock pot over a hight heat
  • lightly flour the meat and add salt and pepper
  • add floured meat to stock pot  lower heat, making sure the pieces are not touching each other and lightly brown on both sides, remove from heat and drain on paper towels.
  • add veggie except potatoes to pot and cook in the oil, turning and scraping the bottom of the pan to get the beef juices off the bottom - once the veggies are slightly soft add the blotted meat back to the pan, stir
  • add beer-bring to a bring to a boil, lower heat and add stock
  • lower to a simmer and cover
  • cook this way for  about 3 hours, raising lid, stirring and scraping the bottom of the pot
  • once meat is looking tender (meaning that it could be pulled apart by a fork), add the potatoes
  • if gravy is too thin, leave the lid off the pot and cook at a low simmer
  • salt and pepper to taste.
Beef Stew
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