Thursday, June 21, 2007

Irish Beef Stew

By far the best stew I've ever eaten. Your house will smell wonderful, and your husbands will love it!

2 T oil
1 1/2 lb. trimmed boneless beef round steak, cut into 3/4 in. thick cubes (stew meat works great, too!)
2 T flour
1 can beef broth
1 can diced tomatoes, undrained
1 envelope Good Seasons Garlic and Herb salad dressing mix
3 medium carrots, cut into 1/2" pieces
3 medium potatoes, cut into 3/4" chunks
3 cups hot cooked egg noodles

Heat oil in 5 qt. saucepot on medium-high heat. Coat meat in flour. Stir in oil until browned. Stir in broth, tomatoes, and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low. Cover and simmer for 30 minutes. Add potatoes and carrots; cover. Simmer additional 30 minutes. Remove lid; simmer 15 minutes or until meat is tender and sauce thickened. Serve over noodles.
Yield: 4 servings
Kansas City, MO

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