Thursday, March 18, 2010

Beef stew

Another "put it in the oven and forget about it" recipe, which could also be modified to work in a slow cooker.

  • 2 pounds stewing beef, cubed
  • 1 or 2 medium onions, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 can diced tomatoes
  • 1 cup water, wine, or beef broth (or more, to cover)
  • 1-2 cloves garlic, peeled and chopped
  • salt and pepper to taste
  • hot sauce (just a couple of drops), if desired
  • (optional) 1 Tbsp arrowroot flour to thicken (if using, dust the stewing beef with it first)
  1. Combine all ingredients in a roasting pan.
  2. Place, covered, in a 350-degree oven for two hours, or until everything is tender.

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