Beef Stew II

• 60 g (2 oz) flour
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• 50 ml (3 Tablespoons) olive oil
• 1 medium onion, peeled and chopped
• 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
• 1 L (1 qt) beef broth
• 200–250 g (approx. ½ lb) potatoes, diced
• 100–125 g (approx. ¼ lb) frozen carrots, sliced
• 100–125 g (approx. ¼ lb) frozen mushrooms, sliced
• 1 can (400 g / 14 oz) diced tomatoes
• Marjoram to taste
• 1 large or 2 small bay leaves

Ingredients for 4 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix the flour, salt, pepper, and garlic powder together in a small bowl.

2. 2

   Heat a large saucepan on the stovetop, then add olive oil and chopped onion.

   Stovetop
3. 3

   Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.

   Stovetop
4. 4

   Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.

5. 5

   Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.

   Stovetop