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Categories:
boneless beef salt water beef flavor base thyme onion carrots tomato ketchup brown sugar pepper vegetable oil hard- tomatoes bay leaves basil celery potatoes Worcestershire sauce salt green peas
Viewed: 54 - Published at: 5 years agoIngredients
- 3 lb. boneless beef, cubes
- 1 tsp. salt
- 6 c. water (hot)
- 2 Tbsp. beef flavor base
- 1 tsp. dry thyme
- 1 c. onion, diced
- 1 c. carrots, cut diagonal
- 1/4 c. tomato ketchup
- 1 Tbsp. brown sugar
- 1/2 tsp. pepper
- 1/4 c. vegetable oil
- 1/4 c. hard or all-purpose flour
- 3 c. canned tomatoes, chopped (undrained)
- 2 bay leaves
- 1 tsp. dry basil
- 2/3 c. celery ribs, cut diagonal
- 1 c. potatoes, cubed
- 2 Tbsp. Worcestershire sauce
- 2 tsp. salt
- 2/3 c. green peas, cooked
Method
- Place beef in heated oil in heavy sauce kettle.
- Sprinkle with salt.
- Cook until beef is brown.
- Sprinkle with flour.
- Stir. Cook for 5 minutes over medium heat.
- Add water, tomatoes, beef flavor base, bay leaves, thyme and basil.
- Bring to a boil; reduce heat.
- Cover and simmer for 30 minutes.
- Add onion, celery, carrots, potatoes, ketchup, Worcestershire sauce, brown sugar, salt and pepper.
- Bring to boil and reduce heat.
- Cover and simmer for 20 minutes or until beef and vegetables are tender.
- Remove bay leaves.
- Sprinkle peas over stew and serve with biscuits or steamed rice.
- Serves 10.
