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Ingredients
- 1 chuck steak
- 6 carrots, peeled, sliced 2 inches long
- 6 potatoes, peeled, quartered
- 1 med. onion
- 2 c. water (maintain 2 c. water level throughout cooking)
Method
- Brown steak in frying pan.
- Place steak in 4 qt pan.
- Add in 2 c. water and onion.
- Cover with tight lid, cook 1 hour on medium heat.
- Place carrots in pan with steak.
- Cover and cook 1/2 hour.
- Place potatoes in pan, cover and cook 1/2 hour.
- (Maintain 2 c. water throughout cooking).
- Remove steak, carrots and potatoes from pan.
- Mix 2 Tbsp.
- flour with 1/2 c. water.
- Add in juice in pan with 2 beef bouillon cubes (dissolved).
- Cook on high 2 min till thick.
- Serve with gravy on the side.
- STEW: Place 2 c. water in 2 qt saucepan.
- Add in 2 beef bouillon cubes (dissolve completely).
- Place all leftovers in pan and heat.
