Brother John's Beef Stew
A Uncategorized recipe with large onion chopped, vegetable oil, beef for stew cut into 2-inch chunks. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons vegetable oil, cook onions, stirring often, until lightly browned, about 10 minutes; with slotted spoon remove to bowl.
large onion chopped(1)vegetable oil - 2
In a large bowl, toss beef with flour, salt, and pepper.
large onion chopped(1)beef for stew cut into 2-inch chunks(2 lb)flour(3 tbsp)salt(1/2 tsp)pepper(1/4 tsp)beef bouillon powder(3 tbsp)large potatoes peeled and cut into bite-size chunks(4) - 3
In the same Dutch oven, over high heat in 2 tablespoons hot oil, cook beef, half at a time, until well browned on all sides.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 4
With slotted spoon, remove beef to another bowl as it browns.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 5
Return beef to Dutch oven; add beef-flavor bouillon and 4 cups water.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 6
Over high heat, heat to boiling.
- 7
Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost fork-tender.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 8
Add onions, carrots, and potatoes to Dutch oven; over high heat, heat to boiling.
large onion chopped(1)carrots peeled and cut into bite-size chunks(1 lb)large potatoes peeled and cut into bite-size chunks(4) - 9
Reduce heat to low; cover and simmer 1 hour longer until beef and vegetables are tender, stirring occasionally.
vegetable oilbeef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 10
Stir in peas; heat through.
frozen peas(1 c) - 11
Makes about 8 servings.
- 12
Serve with freshly baked corn bread.
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Brother John's Beef Stew
A Uncategorized recipe with large onion chopped, vegetable oil, beef for stew cut into 2-inch chunks. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons vegetable oil, cook onions, stirring often, until lightly browned, about 10 minutes; with slotted spoon remove to bowl.
large onion chopped(1)vegetable oil - 2
In a large bowl, toss beef with flour, salt, and pepper.
large onion chopped(1)beef for stew cut into 2-inch chunks(2 lb)flour(3 tbsp)salt(1/2 tsp)pepper(1/4 tsp)beef bouillon powder(3 tbsp)large potatoes peeled and cut into bite-size chunks(4) - 3
In the same Dutch oven, over high heat in 2 tablespoons hot oil, cook beef, half at a time, until well browned on all sides.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 4
With slotted spoon, remove beef to another bowl as it browns.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 5
Return beef to Dutch oven; add beef-flavor bouillon and 4 cups water.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 6
Over high heat, heat to boiling.
- 7
Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost fork-tender.
beef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 8
Add onions, carrots, and potatoes to Dutch oven; over high heat, heat to boiling.
large onion chopped(1)carrots peeled and cut into bite-size chunks(1 lb)large potatoes peeled and cut into bite-size chunks(4) - 9
Reduce heat to low; cover and simmer 1 hour longer until beef and vegetables are tender, stirring occasionally.
vegetable oilbeef for stew cut into 2-inch chunks(2 lb)beef bouillon powder(3 tbsp) - 10
Stir in peas; heat through.
frozen peas(1 c) - 11
Makes about 8 servings.
- 12
Serve with freshly baked corn bread.
Rate this recipe
