Beef Stew
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- ½ cup red wine
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- salt to taste
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 1 tablespoon Worcestershire sauce
- 3 tablespoons ketchup
- 1 tablespoon A-1 steak sauce
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 2/3 cup frozen peas
- Produce
- Carrots (4)
- Celery (4 stalks)
- Garlic powder (1/2 teaspoon)
- Onion, large (1)
- Onion powder (1/2 teaspoon)
- Parsley, dried (1 teaspoon)
- Peas, frozen (2/3 cup)
- Potatoes, large (3)
- Rosemary, dried (1 teaspoon)
- Meat
- Beef stew meat (2 pounds)
- Canned Goods
- Beef bouillon (4 cubes)
- Condiments
- A-1 steak sauce (1 tablespoon)
- Ketchup (3 tablespoons)
- Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, ground (1/2 teaspoon)
- Cornstarch (2 teaspoons)
- Flour (1/4 cup)
- Salt (1)
- Vegetable oil (3 tablespoons)
- Drinks
- Water (4 1/8 cups)
- Beer, Wine & Liquor
- Red wine (1/2 cup)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published December 13, 2010 (2 years ago).
44 people saved this recipe.
