| | Beef Stew 2 tablespoons of all purpose flour
1 pound of beef or pork stew meat
2 tablespoons of cooking oil
3 1/2 cups of vegetable juice cocktail
1/2 cup of chopped onion
2 teaspoons of instant beef bouillon granules
2 cloves garlic, minced
1/2 teaspoon of dried basil, crushed
1/2 teaspoon of dried thyme, crushed
2 1/2 cups of sliced carrots
1 cup of sliced celery |
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Place flour in a plastic bag. Add the meat cubes, a few at a time, shaking to coat. In a large saucepan, or Dutch oven brown the meta, half at a time, in hot oil. Return the meat to the saucepan. Add vegetable juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling, reduce heat. Cover and let it simmer for 1 - 1/4 hours for beef (30 minutes for pork) or until the meat is nearly tender. Add potatoes, carrots, celery. Cover, and simmer for an additional 30 minutes. Skim fat. Makes 4 main dish servings Crock Pot directions: Prepare and brown the meat as above. In the bottom of a 3 1/2 - 4 quart crock pot layer the onion, potatoes, carrots, and celery. Sprinkle with bouillon granules, garlic, basil, and thyme, add meat. Pour 2 1/2 cups of vegetable juice over the meat. Cover, cook on low for 10 - 12 hours or until the meat & vegetables are tender. |
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