Beef Stew in a Snap
CATEGORIES
INGREDIENTS
- 2 lbs. stewing beef, cut in 1-1/2 inch cubes
- 3 tbsp. flour
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. vegetable oil
- 2 cups boiling water
- 2 beef bouillon cubes
- 1 garlic clove, peeled and crushed
- 1 tbsp. lemon juice
- 1 tsp. paprika
- 12 small white boiling onions
- 4 carrots, thickly sliced
- 4 medium potatoes, peeled and cubed
- 1/2 cup celery, cut in 1 inch thick slices
DIRECTIONS
- Coat beef cubes with flour seasoned with salt and pepper. Heat oil in a large heavy saucepan or Dutch oven. Add meat and brown slowly on all sides. Sprinkle with paprika.
- Dissolve bouillon cubes in boiling water and pour over the meat. Add lemon juice and garlic.
- Cover and simmer for two hours. Add vegetables and cook for 30 more minutes or until tender. Remove meat and vegetables to a serving dish and thicken the liquid for gravy. Pour over meat and vegetables and serve.