You may also like
Categories:
stew meat olive oil flour salt pepper carrots celery red potatoes tomatoes water beef bouillon granules head of cabbage beans frozen peas salt
Viewed: 70 - Published at: a year agoIngredients
- 1 lb stew meat (about 1 inch square)
- 2 -3 tablespoons olive oil
- 2 tablespoons flour
- 12 teaspoon salt
- 12 teaspoon pepper
- 2 cups carrots, chopped
- 5 celery ribs, chopped
- 1 large rutabaga, peeled and chopped
- 2 -3 large red potatoes, peeled and chopped
- 1 (16 ounce) can diced tomatoes (do NOT drain)
- 4 -6 cups water
- 2 tablespoons beef bouillon granules (mom swears by Wyler's)
- 1 small head of cabbage, thinly sliced
- 2 cups frozen cut green beans
- 1 cup frozen peas
- salt and pepper
Method
- Combine flour, salt and pepper in small bowl.
- Heat oil in skillet.
- Coat the beef in flour mixture, then brown in the skillet.
- (You can skip this step and just put the beef in the pot raw, but I like the texture this gives the meat -- besides, this is the way mom does it!
- ).
- Chop carrots, celery, rutabaga and potatoes into bite-size pieces.
- Put beef, chopped vegetables and diced tomatoes in large pot.
- Add water and beef granules.
- (Pretty much fill the pot here.
- It should be 2/3-3/4 vegies and meat, the rest water -- but leaves enough room so it doesn't boil over.)
- Bring to a boil and cook for 40 minutes, stirring often.
- Add the sliced cabbage, green beans, and peas.
- Taste the broth, add salt and pepper to taste.
- You can add more beef flavoring if you want.
- Cook 30 minutes longer.
- The rutabaga should be fork tender and the cabbage cooked through.
- Serve with bread or rolls.
