Rick'S Beef Stew For A Cold, Cold Night Recipe

Name: Rick'S Beef Stew For A Cold, Cold Night
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef stew meat, chopped; 1 cup flour; 1 teaspoon pepper; 1 tablespoon salt; 1/2 cup vegetable oil; 8 large carrots, chopped; 6 cups celery, chopped; 1/4 teaspoon thyme; 2 tablespoons dried parsley; 8 cups beef broth; 10 medium potatoes, chopped; 2 cups whole kernel corn; 1 cup peas

Servings: persons

2 lbs beef stew meat, chopped
1 cup flour
1 teaspoon pepper
1 tablespoon salt
1/2 cup vegetable oil
8 large carrots, chopped
6 cups celery, chopped
1/4 teaspoon thyme
2 tablespoons dried parsley
8 cups beef broth
10 medium potatoes, chopped
2 cups whole kernel corn
1 cup peas

1
Heat oil in a large pot.
2
Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
3
Shake the bag, thus coating beef with contents.
4
Remove the beef from bag, shaking off excess coating and place in pot.
5
Lightly brown the meat and then add left-over coating from bag to pot.
6
Add broth, carrots, celery, parsley, and thyme.
7
Cover and cook for about 2 hours, stirring often.
8
Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.

1419

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs beef stew meat, chopped, 1 cup flour, 1 teaspoon pepper, 1 tablespoon salt, and more.

Yes, Rick'S Beef Stew For A Cold, Cold Night falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rick'S Beef Stew For A Cold, Cold Night

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