Page 18 - CBS Cookbook

Hearty Beef Stew

Ms. Charmaine Graves (Literacy Consultant 2015-20) Japan

Click to add subtitle Ingredients:

2 lbs (.9 kg) of stewing beef (or any cut 1 large onion coarsely chopped
of your choice) cut in large chunks 4 stalks celery coarsely chopped
3/4 cup of flour (seasoned with salt 2-3 potatoes cut in chunks
and pepper) ¼ - ½ turnip coarsely chopped
3 cups of beef stock ½ cup frozen niblet corn
1 small can tomato paste ½ cup frozen peas
1 cup red wine (optional) Salt and pepper to taste
3 carrots coarsely chopped
Preparation:

• Preheat oven to 350 degrees C
• Heat oil on medium high heat in large oven proof pot.
• Dredge beef in seasoned flour.
• In small batches sear meat on all sides and remove.
• Add beef stock to deglaze pan.
• Stir in tomato paste and wineAdd beef, carrots, onion, celery, turnip.
• Bake for 3 hours or until meat is tender.
• Stir occasionally throughout bake time.
• After 2 hours add potatoes.
• After 2 1/2 hours add frozen corn and peas.
• Note: For a thicker gravy stir in corn starch moistened with water.
• Serve in bowls with warm rolls or crusty bread