Beef Stew
a recipe that serves 3 by
Ingredients:
3/4-1 lb. chuck beef stew meat
2-3 small onions (optional- 1 per person)
1/2 small onion, chopped
3-4 medium carrots, peeled and cut in thirds
3-4 stalks of celery cut in thirds
3 medium potatoes, chopped into approx. 12 pieces each potato (optional)
3 pats of lightly salted butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can of beef broth or 2 cups of beef stock
2 tablespoons of Master Gravy in 4 cups of water and 1 tablespoon of flour
1 can of peas (optional)
Directions:
1. Brown meat and all onions in butter in medium size pot sprayed with pam. Approximately 10 minutes.
2. Add beef broth/stock, Master Gravy and bring to a boil, add pepper, onion and garlic powder. Lower to a simmer for 1 hour with cover slightly ajar.
3. After 1 hour, add celery and cover again for 10 min. Then add carrots cover again for 10 min. Then add potato and peas done when potatoes are soft or peas, and meat should be tender.
Note:
For a Diabetic, if serving this over egg-less noodles or with biscuits, I usually do not use potatoes otherwise can be too much bad carb.
After having made this before, prior to serving, I usually remove 2 cups of gravy and freeze it, after making it that first time I replace the can of beef stock in this recipe with it as my beef stock.