I make an Irish-style beef stew, except in a thick brown gravy.
dissolve 6 beef bullion cubes in 8 cups warm water
in a bag, shake 1 1/4 lb stew beef in mix of flour, onion salt, garlic powder and fresh ground pepper
in stew pot over medium high heat, brown beef in olive oil, adding more flour and oil as necessary to heavily coat.
reduce heat, slowly stir in bullion mix as needed until you have a thick gravy.
add sliced carrots, continue to cook and stir, adding bullion as necessary
in about 10 minutes, add quartered potatoes, continue stirring and adding liquid as stew thickens
after 10 more minutes add quartered onion, more stirring, liquid to keep a thick consistency
cook ‘til potatoes are done
add kitchen bouquet if darker stew color is desired (the stew of my childhood was very brown)
dissolve 6 beef bullion cubes in 8 cups warm water
in a bag, shake 1 1/4 lb stew beef in mix of flour, onion salt, garlic powder and fresh ground pepper
in stew pot over medium high heat, brown beef in olive oil, adding more flour and oil as necessary to heavily coat.
reduce heat, slowly stir in bullion mix as needed until you have a thick gravy.
add sliced carrots, continue to cook and stir, adding bullion as necessary
in about 10 minutes, add quartered potatoes, continue stirring and adding liquid as stew thickens
after 10 more minutes add quartered onion, more stirring, liquid to keep a thick consistency
cook ‘til potatoes are done
add kitchen bouquet if darker stew color is desired (the stew of my childhood was very brown)
