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Autumn Beef Stew Recipe: About the Merchant

1 pound beef stew meat, cut into bite-size pieces
1 pound mini carrots
1 pound white potato (3-4 potatoes)
1/2 yellow onion, cut into wedges
2 cans beef stock
4 Tbs flour
2 tps kosher salt
2 tps black pepper
1/2 pound diced butternut squash or diced parsnip (optional)

More Details

Begin by mixing salt and pepper into flour, then dredge (cover) the beef stew meat in flour, shake off excess lightly. Brown meat a small batch at a time in olive oil, scraping the bottom frequently. This will create the rue that thickens your stew. Once browned well, add 2 cans of beef stock scraping and stirring until the flour creates a thin gravy like mixture.

Bring to low boil and add the diced potato, onion wedges and mini or sliced carrots and optional butternut squash or parsnip.

Make sure potatoes are equal size so they will cook evenly. Simmer at a low boil for 2 - 2.5 hours stirring frequently. Lower heat to a low simmer last 45 minutes.

*For variety add in optional diced butternut squash or diced parsnip. If beef pieces are too big try using kitchen shears to cut into smaller pieces for a more tender beef and quicker cooking time.

Serves 4-6


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