Saturday, January 5, 2008

English Beef Stew

This recipe is slightly different from the beef stew recipe which I normally use. This does not require the use of a packet of beef stew seasoning. It is easy to prepare and the stewed tomatoes give the stew a strong tomato flavor. Different but tasty, though. Half the recipe if you want to cook a smaller amount. I only used one large carrot and half of a large onion.

2 lb lean beef for stew cut into large chunks

1 1/2 Tbsp flour

2 Tbsp canola oil

2 cups boiling water

2 tsp garlic powder

1 Tbsp Worcestershire sauce

Dash salt and pepper

1 large yellow onion, quartered

4 large carrots, peeled, white or russert, cut into 1 inch cubes

1 cup canned stewed tomatoes

1. Roll the beef cubes in the flour. In a large saucepan over medium heat, heat the canola oil. Add the beef and saute a few pieces of beef at a time. When all the beef has been browned, add the boiling water to the pan.

2. Add the garlic powder, Worcestershire sauce, salt, and pepper. Lower the heat, cover, and let simmer for 2 to 2 1/2 hours or until the meat is very tender.

3. Add the onion, carrots, potatoes, and tomatoes. Let simmer about 30 minutes until all vegetables are just tender. Transfer to a serving bowl and serve.

Recipe Source: The Quick& Hearty Diabetic Cookbook

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