NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- flour, 2 oz60 g
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- olive oil, 3 Tablespoons50 ml
- onion, medium, peeled and chopped1
- beef, 1 lb, suitable for soup/stew, cut into cubes and trimmed of fat and gristle500 g
- beef broth, 1 qt1 L
- potatoes, approx. ½ lb, diced200–250 g
- frozen carrots, approx. ¼ lb, frozen, sliced100–125 g
- frozen mushrooms, approx. ¼ lb, frozen, sliced100–125 g
- diced tomatoes, 400 g / 14 oz1 can
- marjoram, to taste
- bay leaves, large, or 2 small1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix the flour, salt, pepper, and garlic powder together in a small bowl.
Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.