Easy Recipes

Beef Stew

Forget the canned stuff. Nothing beats fresh-made stew.

4 cups water
5 beef bouillon cubes
1 teaspoon Worcestershire sauce
2 cups cooked beef, cubed
6 carrots, peeled and cut into chunks
1 medium onion, chopped
2 tablespoons flour
1 garlic clove, minced
1 small bay leaf
- Dash pepper

Set the skillet temperature to 350ºF. Add water and bouillon cubes to the skillet and bring to a boil until the bouillon cubes completely dissolve. Add Worcestershire sauce and a dash of pepper to the skillet. Add beef, carrots and garlic to the skillet and stir until the sauce begins to boil, adjusting the temperature if necessary. Place the bay leaf on top, then cover with the lid and reduce heat.

Simmer for about 30 minutes or until the vegetables become tender. Pour about 1/2 of the liquid into a small bowl and blend with flour. Increase the temperature of the skillet again to bring the stew to a boil. Slowly add the flour mixture to the stew and stir continuously until the stew thickens. Remove the bay leaf and serve.