Cassy’s Cookbook: Beef Stew
’’Rich, meaty, and delicious beef stew’’
- Pot roast beef
- 1 cup of flour
- 4 Carrots
- 3 Potatoes
- 3 Onions
- 1 Cabbage
- 1 Rutabaga or Turnip
- 2 cloves garlic, minced
- 2 Bay leaves
- 1 tbsp of Thyme
- 4 cups of Vegetable Stock
- 1 can of Tomato Paste
Cut the veggies as you like them. I prefer to cut them in quarter while other will go with small bite size veggies. Average size would be 1 inch cubes.
Same goes with the pot roast. You can either cook the entire piece of meat or chop it in 1 inch size meat cubes.
Roll you meat into the flour. While this step isnot necessary to your recipe, it will make the meat tastier.
- Feel free to add any vegetable you like to the stew! Mushrooms, corn or celery are other kind of veggies you could add to your recipe.
- You can use water instead of stock.
- If your pot does not go into the oven, just reduce the heat to low, cover and simmer for 2 hours.