Beef Stew


1 to 2 pounds lean beef roast, cut into 1/2 inch cubes
4 Tbsp flour
4 Tbsp oil
1 envelope Lipton's Recipe Secrets (Onion Soup) Mix
1 or 2 cloves garlic, crushed, peeled, minced
2 Tablespoons Kitchen Bouquet
4 to 8 oz mushrooms, sliced
1 or 2 Tbsp (1/2 very small can) tomato paste
2 cups canned beef broth
4 to 6 medium/small white Russet potatoes, peeled, rinsed, cubed
2 cups thinly sliced carrots (optional)


In a large Dutch Oven for which you have a tight fitting lid, heat oil over medium-high heat. Coat beef with flour, shaking off excess. Add beef and saute until flour is browned. Place on platter. Add tomato paste and additional flour to pan and brown slowly and well. Add garlic for about 1 minute stirring in well. Then add beef broth, Kitchen Bouquet and onion soup mix. Add water if needed to cover. If using cooked beef, add potatoes now, otherwise, cover and cook slow until tender. When beef is tender (if using uncooked beef), add potatoes and cook about 12-15 minutes until potatoes are done and tender. Add water if needed. Finally, add mushrooms, cover and simmer for 20 to 30 minutes. Add water as needed.

Other recipe variations of Beef Stew:

Copyright © The Recipe Place All rights reserved.  |  Privacy Policy  |  Terms of Use