Vegetable Beef Stew

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Vegetable Beef Stew

Yields1 Serving
 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)
1

Place 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

Ingredients

 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)

Directions

1

Place 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

Notes

Vegetable Beef Stew
IngredientsDirections
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