We all know that one day, our children will be grown and gone. I remember my mom making this recipe for me when I was a teenager, and now it’s my turn to make it for my own daughter. This is the perfect meal to make on those cold winter nights when you want something hearty but don’t want to spend hours in the kitchen. Plus, it’s an easy way to get your kids involved too! My pre-teen daughter loves nothing more than whipping up her favorite dish with me. It makes for some great family bonding time while also giving us both something delicious to eat at the end of our night together. You can find this recipe here: http://www.momsforlifebloggerbloggingmommyblog
prep: 1 hr cook: 2 hrs total: 3 hrs Servings: 12 Yield: 12 servings
3 stalks celery, sliced
1 teaspoon salt
½ cup all-purpose flour
4 tablespoons vegetable oil
6 large potatoes, peeled and diced
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 pounds beef chuck, cubed
1 tablespoon garlic powder
6 carrots, sliced
12 small boiling onions
1 tablespoon cold water
3 (10.5 ounce) cans beef broth
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Per Serving: 348 calories; protein 16.9g; carbohydrates 25.7g; fat 19.6g; cholesterol 53.7mg; sodium 520mg.