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Brown Beef Stew

13 cup flour
14 teaspoon pepper
12 teaspoon celery salt
1 34 lbs steak
14 cup oil
14 cup minced onion
1 garlic clove
3 14 cups boiling water
4 beef bouillon cubes
12 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup red wine
3 carrots
4 medium potatoes, peeled and chopped
12 small white onions
1 cup frozen peas


In a bowl, combine the flour, pepper and celery salt. Drop in meat, a few pieces at a time, and toss until well coated. Reserve leftover flour. Heat oil in a large pot. Slowly brown the floured meat on all sides, 15-20 minutes, removing when brown. Now add the onion and garlic, sauteing until tender. Stir in reserved flour until blended. Dissolve beef bullion cubes in boiling water. Slowly stir bullion into pot. Add the salt, Worcestershire sauce, wine and meat. Cover and simmer until the meat is tender, about 2 hours. Add the white onions, carrots and potatoes. Cover and simmer about 15 minutes. Add the peas. Cover and simmer until all vegetables are tender, about 5 minutes.

Source: www.food.com