Hearty Beef Stew
This stew is a perfect dish to use either leftover roast beef or leftover steak. Make sure you remember to trim all the fat away from the beef before cutting it into stew-size cubes.
4 cup water
5 cubes of beef bouillon
1 tsp Worcestershire sauce
1/4 tsp pepper
2 cup cooked beef
6 carrots, peeled, thickly sliced
3 potatoes, peeled, cut into chunks
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
2 Tbsp flour
Bring water with bouillon cubes to a boil in a large saucepan, stirring until bouillon dissolves completely. Add Worcestershire sauce and pepper.
Stir beef, carrots, potatoes, onion and garlic into bouillon mixture. Return to boil. Place bay leaf on top; cover tightly and reduce heat.
Simmer for 30 minutes or until vegetables are tender. Remove about 1/2 cup of the liquid to a small bowl. Blend with flour.
Increase heat to boiling point. Stir flour mixture into stew. Cook, stirring continually, until juices are thickened, about 15 minutes. Discard bay leaf.
Raw potatoes won't discolor if you place them in cold water after you've peeled and coarsely chopped them. Just drain thoroughly before adding them to the stew in step 2.