Slow cooking meat is the best way to make even the cheapest cuts of meat taste good. This recipe definitely proves that!
I used stew meat, which honestly I have no idea what cut of meat that is.
I added the seasonings to the flour I used to dredge the meat in. Sautéing the meat seals in the flavor and the moisture.
Cooking the meat in a small amount of water gives the water the flavor of the meat as well as provides a thickening agent as the flour from the dredging blends with the water.
I cooked the meat for about three hours, this was because of the timing of when I wanted dinner to be ready. The meat was moist and falling apart.
I added the vegetables when I thought I had half an hour until serving time. I also turned up the temperature and added just a touch more water. This enabled the water to boil which helped to cook the potatoes.
My husband was late coming home from work, so I ended up simmering the stew for and extra fifteen minutes to keep the stew warm.
As I said, the meat was super moist. The vegetables were soft and had absorbed the flavor of the meat broth.
I ended up not having to use anything to thicken the stew at the end. The broth was perfectly thickened, probably due to the extra cooking time.
It takes a while, but it really is worth it! Much more flavor than a quick cooking stew!
BEEF STEW WITH VEGETABLES
1 ½ Pounds Beef Stew Meat
3 Tablespoons Flour
3 Tablespoons Butter
1 ½ Teaspoons Salt
Dash Black Pepper
1 Large Onion, Sliced ½ inch Thick
1 Bunch Carrots, Scraped
4 Medium Potatoes, Peeled and Diced
Chopped Parsley
Roll meat in flour and brown slowly in butter until browned on all sides. Sprinkle with salt and pepper. Add enough hot water to just barley cover bottom of the pot. Cover tightly and simmer gently until the meat is perfectly tender – 1- ½ to 2 hours. Add more water from time to time if needed. Half an hour before serving time add onion slices, carrots, and diced potatoes. Cover, continue cooking until vegetables are tender. Remove meat and vegetables to a serving dish, sprinkle with chopped parsley and keep warm. Thicken stock to desired consistency using 2 tablespoons flour blended to a smooth paste with ¼ cup cold water. Pour thickened sauce over meat and vegetables to serve.
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