Wednesday, March 5, 2008

Beef Stew

We usually eat the same thick gravy beef stew. Today, I wanted to try something lighter but still stew. Here's the recipe:

1 lb. chuck roast, cut into big chunks
1 can Progresso whole plum tomatoes with basil
1 envelope Lipton's Golden Onion Soup Mix
4 large potatoes
Optional: 3 large carrots cut into chunks
1/4 cup flour

Coat the beef with flour and brown on all sides. To get a good browning without releasing the meat's juices, heat the dutch oven thoroughly. Add 2 tablespoons oil. Add the beef but do not move. When you place the meat into the pot, make sure it covers the bottom. Brown over medium high heat. Once the bottom is brown then turn over and brown the other side.

Add the remaining ingredients except the potatoes and carrots and bring to a boil. Lower heat and cook for approximately 2 hours. At that time, add the vegetables. Cook for another 1/2 hour and season to taste.

Serve with rice and salad.

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