Product Recipes
- 2 pounds beef chuck roast, cut into 1 1/2 inch cubes
- 1 clove garlic or 1/8 tsp garlic powder
- 1 medium onion, sliced
- 2 bay leaves
- 1 tbsp salt
- 1 tsp sugar
- 1/2 tsp ground paprika
- 1/4 tsp ground pepper
- dash of ground cloves
- 6 carrots, washed, peeled and sliced.
- 4 potatoes, washed, peeled and cut into 1 inch cubes
- Gravy, see below
- Add 2 tbsp canola oil to a dutch oven and heat. Add chuck cubes, and cook until done, stirring often.
- Pour 2 cups hot water over beef; Add garlic, onion, salt, sugar, bay leaves, paprika, pepper, and ground cloves.
- Bring to a boil while stirring often. Then cover, and reduce to a simmer. Cook for about 1 1/2 hours, stirring occasionally.
- Add vegetables, and return to a boil. Reduce to a simmer, and cook, covered fro 25 - 30 minutes.
- Remove the bay leaves. Add gravy, and continue to cook, stirring continuously until stew thickens.
- Serve with freshly baked biscuits.
- 1 3/4 cups liquid from stew
- 1/4 cup water
- 2 tbsp flour
- Combine the water and flour in a cup and mix well.
- Add the stew broth into a 2 quart saucepan.
- Heat and add flour mixture. Continue to cook until bubbly.
- Add to stew as directed above.
