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Categories:
boneless beef chuck flour salt paprika corn oil beef stock tomatoes Worcestershire sauce onion garlic carrots celery potatoes
Viewed: 12 - Published at: 6 years agoIngredients
- 1 1/2 lb. boneless beef chuck, cut in 1/2-inch cubes
- 2 Tbsp. flour
- 1 tsp. salt
- 1 tsp. paprika
- 2 Tbsp. corn oil
- 1 1/2 qt. beef stock or water
- 1 1/2 qt. canned tomatoes, chopped
- 1/2 c. original Worcestershire sauce
- 1/3 c. chopped onion
- 1/2 tsp. minced garlic
- 1/2 c. sliced carrots
- 1/2 c. chopped celery
- 1/2 c. diced, peeled potatoes
Method
- Dredge meat with flour that has been mixed with salt and paprika; shake off excess.
- Heat oil in large saucepan until hot. Brown meat in hot oil on all sides.
- Drain off excess fat.
- Add beef stock, tomatoes, Worcestershire, onion and garlic.
- Bring to a boil.
- Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours.
- Add carrots, celery and potatoes; mix gently.
- Simmer, covered, until vegetables are tender, 20 minutes.
