Restaurant-style Beef Stew with Big Chunks

1. 1

   Cut the beef into large cubes, and brown with the onions.

2. 2

   Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta.

3. 3

   Cook the potatoes and carrots cut lengthwise, until slightly browned.

4. 4

   Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes.

5. 5

   Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes.

6. 6

   Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes.

7. 7

   Cool.

8. 8

   The flavors will meld better by cooling.

9. 9

   I altered this recipe a bit to make it easier to understand.

* Per serving · 4 servings · Values may vary.

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