Beef Stew With Secret Ingredient
Better than Grandma's Beef Stew and easy to make. Serve the stew by itself or spooned over dumplings.
Course: Dinner, Lunch
Cuisine: American
Keyword: Beef Stew
Servings: 4
Calories: 400kcal
Author: In My Own Style
- 1-1/2 pounds chuck loin cubes or stew meat
- 1/4 cup sifted flour
- 1/4 cup butter or margarine
- 1 cup sliced onions
- 2 cloves garlic, minced
- 5 cups water
- 8-12 ounces sherry cooking wine
- 1/4 cup fresh parsley, chopped
- 1 tablespoon salt
- 1/8 teaspoon black pepper
- 2 bay leaves
- 2 cups potatoes, cubed
- 1-1/2 cups carrots, chopped into chunks
- 1 cup celery, sliced
- 1/2 cup green pepper, chopped
- Aunt Anne's Flat Dumplings optional
Flour beef cubes and brown in butter in a Dutch oven or large pot over medium-high heat.
Cook onions and garlic in with the beef until tender. Use a wooden spoon to scrape the bottom of the pot to mix all the brown bits that may stick to the bottom of the pot.
Add water, sherry, parsley, salt, pepper, and bay leaves. Cover and let simmer for 1 hour, stirring occasionally.
Add potatoes, carrots, celery, green pepper; Cover again and simmer 15 minutes or longer until the vegetables are soft.
Calories: 400kcal | Carbohydrates: 32g | Protein: 14g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 1930mg | Potassium: 846mg | Fiber: 4g | Sugar: 4g | Calcium: 62mg