| Beef Stew 1 lb. beef stew meat 2 T. vegetable oil 1/3 cup flour ½ t. salt ¼ t. pepper 1 medium onion cut in large pieces 2 cloves garlic, minced 1 can diced tomatoes 1 quart beef broth 2 bay leaves ½ t. dried thyme leaves 3 or 4 potatoes, peeled and cut into 6 to 8 pieces 5 carrots peeled and cut into large pieces 1 can peas, drained In a dutch oven, heat the oil. Combine flour, salt and pepper and toss the stew meat in it. Shake off the excess. Brown the meat in the oil, add the onion and garlic. Cook until the vegetables are tender. Add the diced tomatoes, the bay leaves, thyme and half of the broth. Bring to a boil, reduce to a simmer, cover and simmer for 1 hour or until meat is tender. Add the potatoes and carrots. Add enough of the remaining broth to almost cover. Bring back to a boil, reduce the heat and cover. Cook until the potatoes and carrots are tender. If it needs to be thicker, mix 1 T. cornstarch in 2 T. cold water, stir and add to the stew a little at a time. Cook until thickened and then add the peas. Heat through and remove from the heat. |
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| Irish Stew |
