Vegetable Beef Stew


Vegetable Beef Stew

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March 29, 2017

Vegetable Beef Stew


2 T all purpose flour

12 oz beef stew meat, cut into 3/4 inch cubes

2 tblsp cooking oil

4 cups stock, Chicken, beef or vegetable

1 Medium onion, chopped

1 tblsp Worcestershire sauce

1 tsp dried oregano

1/2 tsp dried marjoram

1/4 tsp black pepper

1 bay leaf

3 medium potatoes cubed

2 medium carrots sliced

1-2 medium rutabaga peeled and cubed

2 parsnips, peeled and sliced

1/2 celeriac, peeled cubed (optional)


1Place flour in plastic bag, add meat cubes couple at a time shake to coat and repeat. In large pan brown meat in hot cooking oil. Stir in stock, onion, worcestershire, and herbs. Bring to boiling, reduce heat simmer covered for 1 to 1.25 hours or until meat is nearly tender.

2 Stir in veggies, return to boiling, reduce heat. Simmer, covered about 30 minutes more or until meat and vegetables are tender. Discard Bay leaf. 5 main dish servings