Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, beef stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Beef Stew is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Beef Stew is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have beef stew using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Stew:
- Get 2 lb Stew Beef
- Take 1 box Lipton Beefy Onion Mix
- Make ready 2 large Potatoes
- Make ready 1 1/2 cup Green Beans (Cut)
- Make ready 2 medium Carrots
- Prepare 1 bunch Celery
- Take 1 can Mexicorn
In a casserole over medium-high heat, Saute the beef and shallots in the butter and oil until browned on the outside. Drain the oil from the casserole and stir in the tomatoes, water and stock cubes. Season with garlic, parsley, thyme and remaining salt and pepper. In a large casserole, cook beef in oil over medium heat until brown.
Instructions to make Beef Stew:
- In a large pot, pour 8 cups of water and add both envelopes of Lipton Beefy mix to a medium heat.
- Trim and cut Stew Beef into bite size pieces then add to pot and cover. Let simmer on a medium heat for about 1 hour 10 minutes. While beef cooks While beef cooks peel and cut up potatoes into bite size chunks then place into bowl of cold water.
- When beef is almost tender, add potatoes to pot with beef, stir and place cover on pot and allow to cook together for 30 mins (or until potatoes almost tender). After adding potatoes begin cutting up your celery, green beans and carrots into bite size pieces.
- Once potatoes are close to tender add the green beans, carrots, celery and the can of Mexicorn to pot , place cover back on pot, and let cook for 15 mins.
- Serve with White Rice or Egg Noodles.
Season with garlic, parsley, thyme and remaining salt and pepper. In a large casserole, cook beef in oil over medium heat until brown. Dissolve stock cubes in water and pour into pan. Stir in rosemary, parsley and pepper. A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes.
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