With cold weather begins to drift in Alabama in our house, I go through my recipe books and start pulling out all my favorite soup and stew recipes. This hearty comfort foods stir deep-rooted memories from my childhood. This is a beef stew recipe from my mother's collection that I've used many years since, for.
A Simmering Stew fills our house with a warm, comforting aroma, and everyone knows that everything will burn in the pot and fill their cupher stomach with something good soon.
My mother had to feed a food dollars stretch a long way to seven. That was difficult in the 60, when most women stayed at home and survive on an income families. This stew is economically and usually feed my family two or three meals.
This recipe is simple but delicious. You can at any time on other things if you want, but I recommend it only a trial, just as it is. The ingredients are cheap, and it is delicious servedwith soft, white bread and a glass of cold iced tea.
Here are the ingredients you need:
* 1-1/2 pounds beef tips (stew meat can be used, but beef tips are excellent, and you use stew meat cut fat and gristle before cooking)
* Flour, pepper, seasoned salt, Lawry's
* 2-1/2 tablespoons vegetable oil
* Rehydrated onion flakes (flakes placed in a little water dries about 5 minutes)
* 1 clove garlic or 1 / 2 tsp garlicPowder
* 4-1/2 cups of very hot or boiling water (I microwave it)
* 1 tablespoon salt
* 1 tablespoon lemon juice
* 1 teaspoon sugar
* 1 teaspoon Worcestershire sauce
* 1 tsp pepper
* 2 bay leaves (remove before eating stew)
* 1 / 2 teaspoon paprika
* Pinch of allspice (cloves will work so well, we prefer allspice)
* 5-6 carrots
* £ 1 small white onion (optional)
* 4.5 medium white potatoes (peeled and diced)
* 1 / 2 cup cold water
* 04.01 cup flour
Here are theSteps will you take:
1st Place flour in a bowl or container. Season with Lawry's and black pepper.
2nd Place meat roll in flour and dusted until uniform.
3rd Place 2.1 out of oil in a non-stick pot or kettle.
4th Heat on low to medium.
5th Place meat in the pot. Not a lot.
6th Brown on all sides. Remove to plate.
7th Add remaining oil, remaining brown bits.
8th Return all meat to the pot.
9th Add rehydrated onion flakes, garlic orGarlic powder, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaves, allspice and.
10th Stir with a wooden spoon thoroughly to solve with a spoon "" any browned bits from the pan bottom.
11th Cover the pot. Do not leave lid ajar. Simmer for two hours. Stir occasionally.
12th After two hours, peel potatoes and dice. Add to stew.
13th Peel and dice carrots. Add to stew.
14th Add small white onions, if you are with them.
15th Cook for 30Minutes or until the vegetables are soft.
16th Discard bay leaves and garlic clove (if you do not use garlic powder).
17th Mix 1 / 2 cup cold water with 1 / 4 cup flour. Blend it thoroughly.
18th In the pot, and gently cook for a 2-3 minutes.
19th Remove pot from heat. Allow to sit covered until ready for consumption.
Again, I serve this with sweetened ice tea and cold soft white bread bread. The bread is delicious dipped in the sauce. I also like a few lumps of Louisiana Hot Sauce onMy stew a little spice. Leftovers are delicious. If soup thickens more than you want, you can thin it with some tomato juice or a little water.
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