August 16, 2010

Herb Beef Stew

1 lb. beef stew meat, cut in 1-inch cubes
3 T. all purpose flour
1 tsp. salt
Dash of pepper
1 T. cooking oil
1 Large onion, sliced
1/2 cup. apple juice or cider
1 medium rutabaga, peeled and diced (about 2 cups)
3 Large carrots, peeled and diced (about 1 cup)
1 T. snipped parsley
3/4 tsp. salt
1/8 tsp. dried marjoram leaves, crushed
4 to 5 servings hot mashed potatoes

      Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt; and pepper. In a 3 qt. saucepan brown beef cubes in hot oil; add onion, apple juice, and 1 cup water. Cover; simmer over low heat till meat is tender, 1-1/2 hours. Add rutabaga, carrots, 1 cup water, parsley, the 3/4 teaspoon salt, marjoram, and thyme. Simmer, covered, till vegetables are tender, 30 minutes. Blend 1/4 cup water and the 2 tablespoons flour; add to stew mixture. Cook and stir till mixture is thickened and bubbly. Pour stew into serving dish. Spoon potatoes around edge. Serves 4 or 5
1/8 tsp. dried thyme leaves, crushed

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