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stew beef vegetable oil onion flour Worcestershire sauce salt beef bouillon water potatoes carrots frozen peas
Viewed: 38 - Published at: 9 years agoIngredients
- 2 lb. stew beef, cut into 1-inch chunks
- 3 Tbsp. vegetable oil
- 1 medium onion, chopped
- 2 Tbsp. flour
- 1 Tbsp. Worcestershire sauce
- salt and pepper
- 4 cubes beef bouillon
- 6 c. water
- 5 potatoes, cut in chunks
- 2 carrots, cut in chunks
- 1/2 c. frozen peas
Method
- Heat oil in 4-quart pot.
- Brown meat completely.
- Remove meat. Saute onion in remaining oil, then add flour and stir well. Return the meat to pot.
- Salt and pepper to taste.
- Also add Worcestershire sauce, bouillon cubes and water.
- Stir well.
- Bring to boil and stir until liquid thickens.
- Reduce heat to medium. Add potatoes and carrots.
- Cook 1 1/2 to 2 hours.
- Add peas 15 minutes before serving.
- Serve over biscuits.
