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Pot Roast/Beef Stew (2 Hours/2 Meals) Recipe
Ingredients:

1 chuck steak
6 carrots, peeled, sliced 2 inches long
6 potatoes, peeled, quartered
1 med. onion
2 c. water (maintain 2 c. water level throughout cooking)

Instruction:

Brown steak in frying pan. Place steak in 4 qt pan. Add in 2 c. water and onion. Cover with tight lid, cook 1 hour on medium heat. Place carrots in pan with steak. Cover and cook 1/2 hour. Place potatoes in pan, cover and cook 1/2 hour. (Maintain 2 c. water throughout cooking). Remove steak, carrots and potatoes from pan. Mix 2 Tbsp. flour with 1/2 c. water. Add in juice in pan with 2 beef bouillon cubes (dissolved). Cook on high 2 min till thick. Serve with gravy on the side. STEW: Place 2 c. water in 2 qt saucepan. Add in 2 beef bouillon cubes (dissolve completely). Place all leftovers in pan and heat.

Source: cookeatshare.com