Beef Stew

Author

Unknown

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Recipe

Measurements	Ingredients
2 pounds	Stew Meat
4	Carrots
4 small	Potatoes
1 large	Onion, chopped
1 cube	Garlic
1 small stalk	Celery
To Taste	Salt and White Pepper
As Needed	Oil for browning
As Needed	Water
As Needed	Flour (for gravy)

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Instructions

1. In a large pot or Dutch oven, brown the stew meat in hot oil.
2. Once the meat is browned, add the chopped onion and garlic and heat through.
3. Add enough water to cover the meat.
4. Cover the pot and cook until the meat is quite tender.
5. Peel the potatoes and cut them in half (if they are quite small). Halve or quarter the carrots. Chop the celery.
6. Add the potatoes, carrots, and celery to the pot.
7. Continue to cook until the potatoes and carrots are soft, adding enough water to ensure you will have ample liquid for gravy.
8. Once the vegetables are tender, remove the potatoes, meat, and carrots from the pot, leaving the hot liquid behind.
9. To make the gravy, mix a small amount of flour with some water in a separate bowl until it forms a smooth paste (a slurry).
10. Slowly whisk the flour slurry into the hot cooking liquid in the pot.
11. Continue to stir until the gravy is smooth and has thickened to your desired consistency.
12. Pour the gravy over the meat, potatoes, and carrots to serve.

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Note

The recipe card advises to “Add salt only if necessary” after the gravy is made, as the initial seasoning might be sufficient.

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