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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1/2 c. all-purpose flour
salt and pepper
2 1/2 lb. eye round, cut in 1-inch cubes
3 T. vegetable oil
1 clove garlic, crushed
4 onions, cut in eighths
6 potatoes, cut in quarters
4 parsnips, cut in 2-inch pieces
4 carrots, cut into 2-inch pieces
6 whole cloves garlic, peeled
parsley sprigs
1 1/2 c. beef broth
1 1/2 c. water
2 c. frozen peas
Preheat the oven to 350F.
Combine flour with a pinch of salt and a generous grinding of pepper.
Roll beef in this mixture, shaking off any excess.
Heat 2 tablespoon vegetable oil in a heavy flameproof casserole.
Brown the meat over high heat, in batches if necessary, for 4 to 5 minutes.
Reduce the heat to medium-high and add the minced garlic.
Cook, stirring occasionally, for 2 minutes more.
In separate pan, heat 1 tablespoon vegetable oil. Add onions, potatoes, parsnips, carrots, whole garlic and parsley, and cook, stirring occasionally, for 4 to 5 minutes. Add to the stew.
Heat equal amounts of broth and water until very hot. Pour over the stew.
The liquid should come to about 1 inch from the top of the meat and vegetables.
Cover the casserole. Bring it to boil on top of stove.
Place the casserole in the oven. Bake at 350F for 60 minutes.
Add peas. Bake for another 30 to 60 minutes, or until the meat and vegetables are tender.
Add salt and pepper to taste. Remove the parsley before serving.
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BEEF STEW - COUNTRY STYLE
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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1/2 c. all-purpose flour
salt and pepper
2 1/2 lb. eye round, cut in 1-inch cubes
3 T. vegetable oil
1 clove garlic, crushed
4 onions, cut in eighths
6 potatoes, cut in quarters
4 parsnips, cut in 2-inch pieces
4 carrots, cut into 2-inch pieces
6 whole cloves garlic, peeled
parsley sprigs
1 1/2 c. beef broth
1 1/2 c. water
2 c. frozen peas
Preheat the oven to 350F.
Combine flour with a pinch of salt and a generous grinding of pepper.
Roll beef in this mixture, shaking off any excess.
Heat 2 tablespoon vegetable oil in a heavy flameproof casserole.
Brown the meat over high heat, in batches if necessary, for 4 to 5 minutes.
Reduce the heat to medium-high and add the minced garlic.
Cook, stirring occasionally, for 2 minutes more.
In separate pan, heat 1 tablespoon vegetable oil. Add onions, potatoes, parsnips, carrots, whole garlic and parsley, and cook, stirring occasionally, for 4 to 5 minutes. Add to the stew.
Heat equal amounts of broth and water until very hot. Pour over the stew.
The liquid should come to about 1 inch from the top of the meat and vegetables.
Cover the casserole. Bring it to boil on top of stove.
Place the casserole in the oven. Bake at 350F for 60 minutes.
Add peas. Bake for another 30 to 60 minutes, or until the meat and vegetables are tender.
Add salt and pepper to taste. Remove the parsley before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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