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Beef Stew
Nb persons: 8
Yield:
Preparation time:
Total time:
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| VEGETABLE BEEF STEW | |
| 2 pounds | stewing beef, boneless-chuck |
| 1/2 cup | flour |
| 3 Tablespoon | oil |
| 2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 8 ounces | ketchup |
| 6 medium | potatoes, or large can of potatoes |
| 6 | carrots |
| 6 | onions, or 2 T. dried minced |
| 1 teaspoon | oregano |
Cut beef into 1 inch cubes. Coat meat with 1/4 cup flour. Heat oil in heavy sauce pot. Add meat and brown well on all sides. Stir often to brown evenly, add salt and pepper and tomato sauce. Drain peas, reserve liquid. Set aside peas. Measure liquid and add enough boiling water to make 3 cups of liquid. Stir into stew. Cover. Reduce heat to low and simmer 1 1/2 hours or until meat is tender. Add potatoes, carrots, onions. Cover and cook 30 minutes or until all tender. Combine remaining 1/4 cup flour with cold water. Slowly stir into stew. Bring to boil and cook until thickened, stirring constantly.
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