Name: Beef Stew I
Yield: 6 servings
Ingredients: 2 lb (900 g) beef; 1/2 cup flour; 1/4 cup oil; 1 bay leaf; 1 tsp (5 ml) marjoram; 1 tsp (5 ml) oregano; 46 fl oz (5 3/4 cup, 1.36 L) tomato juice; 10.5 oz (298 g / ~300 mL) double-strength beef broth; 2–4 potatoes russet potatoes; 4 large carrots; 4 stalks celery

Beef

6 servings

717 cal/serving

Instructions

Step 1

Cut beef into 1-inch (2.5 cm) chunks.

Beef

Step 2

Toss beef with flour in a container until well coated.

BeefFlour

Step 3

Heat the oil in a wide pot.

Oil

Step 4

Brown the beef in batches in the hot oil.

BeefOil

Step 5

Return browned beef to the pot and add bay leaf, marjoram, oregano, tomato juice, and beef broth.

BeefBay leafMarjoramOreganoTomato juiceDouble-strength beef broth

Step 6

Cover and simmer at least 1 hour, stirring occasionally to prevent burning.

BeefTomato juiceDouble-strength beef broth

Step 7

Peel and cut carrots to roughly beef-sized pieces; add to stew and simmer until tender.

Carrots

Step 8

Cut potatoes and celery similarly, add to stew and simmer until tender.

Russet potatoesCelery

Step 9

When vegetables are soft but intact, remove the bay leaf and serve.

Bay leafRusset potatoesCarrotsCelery

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.