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Blue Ribbon Beef Stew by : Ryan C. Beitler
Blue Ribbon Beef Stew
Blue ribbon beef stew is an American classic beef stew recipe. I personally like to add a few twists to this delicious dish. I subsitute grean beans for green peas as I am not a very big fan of peas. Fine chop 1 bunch of curly parsley. Sprinkle a half teaspoon over each bowl when serving. Serve with fresh bread .
Ingredients
- 2 1/2 pounds (1.2 kg) Boneless beef Chuck roast, Cubed
- 1/4 cup (40 g) Flower
- 2 ( 14 oz) cans (400 g) Beef broth
- 1 teaspoon (5 ml) Thyme, Dried
- 2 teaspoons (10ml) Garlic, Minced
- 1 pound (455 g) Red potatoes, With peel, sliced
- 2 Large Carrots, Sliced
- 3 ribs Celery, Sliced
- 2 Onions, Finely chopped
- 1 ( 10 ounce) package (280 g) Frozen green peas/ beans
Instructions
- Dredge beef in flour and 1 teaspoon (5 ml) salt; save leftover flour. Brown half beef in stew pot over medium heat for about 10 minutes and transfer to plate.
- Repeat with remaining beef. Add saved flour to stew pot and cook, stirring constantly, for 1 minute.
- Stir in beef broth, 1/2 cup (125 ml) water, thyme and garlic and bring to boil. Reduce heat, simmer for 50 minutes and stir occasionally.
- Add potatoes, carrots, celery and onion and cook for 30 minutes.
- Stir in green peas or green beans, a little salt and pepper; heat to boiling. Serve hot.
Cook Time
Prep time: 35 min
Cook time: 1 hour 45 min
Ready in: 2 hours 20 min
Yields: Serves 6 people
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© 2018 Ryan Christopher Beitler
