It’s Library Day at my house -but before I leave I need to make Supper:
- 2 pounds beef chuck or stewing beef
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 onion chopped
- 1 cup vegetable juice such as V8
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon thyme or 2 sprigs fresh
- 1 teaspoon dried rosemary or 1 sprig fresh
- 3 cups potatoes peeled and cubed
- 2 cups carrots cut into 1 inch pieces
- 1 cup celery stalks cut into 1 inch pieces
- 3/4 cup peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- Combine flour, garlic powder and salt & pepper t and Toss beef in flour mixture.
- Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
- Add all ingredients except peas and cornstarch to a 6 QT slow cooker.
- Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
- Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
- Cover and cook 10 minute
Thursday Kitchen Tip *
What kind of meat do you use for beef stew?Beef sold for stew (that is, trimmed and cut into bite-size cubes) is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid. Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.