BEEF STEW

INGREDIENTS:

3 pounds chuck roast – 3 tablespoons flour ½ teaspoon salt ½ teaspoon pepper – ½ teaspoon paprika – 3 tablespoons butter – 3 tablespoons olive oil – 1 tablespoon minced garlic – 1 onion, chopped – 3 carrots, peeled and cut  – 2 celery stalks cut into bite size – 1 pound potatoes, peeled and cut  – 3 cups beef broth – ¼ cup tomato paste – 1 tablespoon Worcestershire sauce ½ teaspoon rosemary – 1 bay leaf – 1 cup peas – 2 tablespoons cornstarch – 2 tablespoons water

1

Mix together flour, salt, paprika, and pepper

2

Coat beef in flour mixture on all sides

3

Brown beef in butter and oil then remove

4

Saute garlic, vegetables, and broth

5

Add tomato paste, potatoes, sauce, bay leaf, and rosemary

6

Add beef pieces back then boil and simmer

7

Mix cornstarch and water then add to stew until thickens

8

Once stew thickens add peas in the last 10 minutes

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