BEEF STEW.....by.....Lost-4ever.....aka.....Lisa
LOST4-EVER aka LISA ok this is the basic recipe u can change wat u'd like as far as addin things or eliminatin others.i'll let u no wat i do at end.i originally got the recipe from Emeril off foodtv 2 tbsp vegetable oil,2 lbs stew meatcut into 1 inch cubes,quater cup flour,2 cup chopped onions,half cup chopped celery,1tbsp + 2tsp chopped garlic,4 cup dark veal or meat stock,1 lg idaho potato peeled an cut into 1 inch cubes,2 carrots peeled an cut into1 inch pieces in a lg skillet ,over med heat, add oil.season beef withsalt an pepper.tossthe beef with the flour.when the oil is hot,add the meat and cook until meat is browned,about 6-8 minutes,stirring occasionally.add the onions,celery and 1 tsp of garlic and continue to cook untilvegies are wilted and golden,about6 minutes. season mixture with salt an pepper.deglaze thepan with stock,scraping the brown particles away from pan.add the potatoes and carrots bring to a boil and reduce to simmer,coverand cook for 1 an half-2 hours or until the meat is very tender. stirring occasionally.add the remaining 2 tsp of garlic.reseason stew if necessary. ok now i do not use stew beef i use london broil steak wich is very tender meat i also add about 1 cup of a blush type wine to stew it also keeps meat tender and gives a nice flavor so extra seasonings arent necessary i dont add celery i hate it lol i also dont add potatoes becuz i use pearl barley instead wich if u like thicker stew the starch in barley will do that on the garlic..well i use a hell of a lot more than that loli also double or triple the broth becuz i make lots lol i had used beef stock and chicken stock in this recipe if u can make a homemade stock thats the best good luck and happy eatin.