Beef Stew Western Style
Posted by: Karen
Thu, 18 Mar 2004, at 8:27 a.m
1-2 pounds beef chuck roast, cut into 1-2 inch cubes
3 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1-2 onions, chunked
1 green bell pepper, chunked
1-2 potatoes, chunked
1 turnip, chunked
1 tablespoon sorghum or molasses
1 teaspoon dry mustard
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon dried thyme, or 1 tablespoon snipped fresh thyme
3-4 parsley stalks, snipped
2 cups beef, vegetable, or mushroom stock
1/2 cup whiskey, strong coffee, water, or more broth
Dredge the cubes of meat with flour, salt, and pepper.
Heat oil in a stock pot and then brown meat pieces on all sides, about 10 minutes total.
Add remaining ingredients and simmer for 1 1/2 to 2 hours, or until ingredients are tender
and flavors have blended, adjusting seasonings as desired.