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    Hearty Beef Stew

    Source of Recipe

    Recipe Introduction

    Can also be done in a crock pot.

    2 tablespoons all-purpose flour

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper

    1 pound beef stew meat, cut into 1-inch pieces

    2 tablespoons vegetable oil

    1 small onion, chopped

    2 stalks celery, thickly sliced

    2 cloves garlic, finely chopped

    1 can (14.5 oz.) recipe-ready diced tomatoes, undrained

    2 small carrots, peeled and thickly sliced

    1 teaspoon MAGGI Instant Beef Bouillon

    1/2 teaspoon ground thyme

    1 large potato, peeled and cut into 1-inch pieces

    COMBINE flour, salt and pepper in medium bowl. Add beef; toss well to coat. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onion, celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes with juice, carrots, bouillon and thyme. Bring to a boil. Reduce heat to low; cover.

    COOK, stirring occasionally, for 25 minutes. Add potato; cook, stirring occasionally, for 25 to 30 minutes or until beef is tender.

    COOK beef, onion, celery and garlic as above. Spoon beef mixture into crockery cooker; cover with potato, tomatoes with juice, carrots, bouillon and thyme. Cover; cook on high heat for 5 to 6 hours or on low heat for 10 to 12 hours or until beef is tender.

    Serving Size: 4




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