As you’ve probably heard, it is COLD here in Dallas.
With this chilly weather, we needed a hearty, filling dinner to warm us up. This Beef Stew was exactly right. Yummm.
Adapted From: Sing For Your Supper
1/4 c flour
2 lbs beef stew meat, cubed
2 tbsp olive oil
4 c beef broth
1 tsp dried parsley
salt and pepper to taste
3 large potatoes, peeled and cut into squares
4 or 5 large carrots, peeled and cut into squares
1 large onion, chopped in large pieces
1 tbsp Worcestershire sauce
1 tbsp A-1 steak sauce
Put the stew meat in a large ziplock bag. Add the flour and shake to coat the meat.
Heat the olive oil in a large dutch oven or stock pot. Add the stew meat and cook on medium heat until nicely browned.
Remove the meat and set aside. Pour a little of the beef broth (about 1/2 c) in the bottom of the pot and scrape the brown bits off.
Add the rest of the broth, beef, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for one hour.
Then, stir in the onion, potatoes, carrots, Worchestershire sauce and steak sauce. Cover and simmer one hour longer.