Monday, October 3, 2011
Chunky Beef Stew
Good Monday morning to everybody! I trust your day has started already and I hope you have a wonderful Monday as well as a great week this week. My day started off with a backache. I must have slept wrong last night. Hopefully it will go away as the day goes on. Enjoy today's recipe on this chilly North Carolina morning. This looks really good for lunch! Today I'm working on a new recipe that I will post at a later date pending family approval. I have no doubt that it will be tasty and we will absolutely love it.
Enjoy your Monday. We have each been given this day, it's up to us to make it a day to remember.
1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
3 medium carrots, sliced
4 celery ribs, sliced
1 small onion, chopped
2 tablespoons vegetable oil
2 can beef broth ( 14 1/2 oz. each )
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
1 teaspoon browning sauce, optional
In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is no longer pink; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12 - 15 minutes or until beef and vegetables are tender.
Combine the cornstarch and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the browning sauce if desired.