A family favorite on a cold winters day. Covering all the food groups, this hearty stew has been a staple in our household for decades. I have made it with venison, antelope and elk alike and it always turns out wonderful. A great way to use up some of those random cuts of meat you have in the freezer. Enjoy!
Prep time: 15 minutes
Cook time: 1 hour in a standard oven or up to 4 hours in a slow cooker
Ingredients
1 lb cubed steak
4 small red potatoes
1/2 lb frozen or fresh green beans
4 carrots, thinly sliced
1 small yellow onion, cut into small wedges
1 can beef broth
3/4 cup water
1/2 cup flour
1 1/2 tsp steak seasoning
1/2 tsp thyme leaves
1/8 tsp black pepper
Instructions
-Combine first 5 ingredients in a 4 quart casserole dish or slow cooker
-In a medium bowl, combine remaining ingredients and stir with a whisk
-If cooking in a conventional oven - cover casserole dish, bake at 400 for 40 minutes, uncover and stir, cover and bake an additional 20 minutes
-If cooking in a slow cooker, set to low heat, stir after 2 hours, cover and cook an additional 2 hours or until vegetables are tender
I like to add a little shredded cheddar cheese to my bowl. Pairs well with homemade sourdough bread.
Enjoy!
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