RICK'S BEEF STEW FOR A COLD, COLD NIGHT
A thick and hearty beef stew. Be sure to not chop your ingredients too small. Our family doesn't like onions but feel free to add some if you do.
Provided by Rick Young
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot.
- Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
- Shake the bag, thus coating beef with contents.
- Remove the beef from bag, shaking off excess coating and place in pot.
- Lightly brown the meat and then add left-over coating from bag to pot.
- Add broth, carrots, celery, parsley, and thyme.
- Cover and cook for about 2 hours, stirring often.
- Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.
Nutrition Facts : Calories 850.5, Fat 27.2, SaturatedFat 6, Cholesterol 96.8, Sodium 2822.7, Carbohydrate 105.3, Fiber 15.5, Sugar 12.2, Protein 50.5
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