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For my own reference...
Boiled Into Oblivion (aka Lyssie's Beef Stew)
1-2 lbs. Beef stew meat, cubed (it usually is).
Oil
Garlic powder
Ground pepper
Flour
Worcestershire sauce
4 medium-sized onions (Or, one large one and three small ones)
4-5 Potatoes (if they're small, you'll want 6-7)
6 carrots
Beef boullion cubes
Water
In a large stew pot kind of pan, coat the bottom with oil -- you need just barely enough to cover the bottom. Sprinkle garlic powder until there's a light coat floating on the oil, then do the same with the pepper. This sounds silly, but shake the pan to mix the spices with the oil.
Turn on the burner to about medium, and add the meat. Once it starts browning, turn it down lower, stirring occasionally until it looks mostly done (about 20 minutes).
Add (depending on how much meat, probably 2 Tablespoons per pound) a handful of flour, stirring so that it coats the meat. Chop one onion and add to meat.
Cook for another few minutes, then add several dashes of Worcestershire sauce (erm, probably about 2 Tablespoons). Stir some more.
Carefully! add enough water so that there's about an inch over the meat (between three and five cups, generally). Turn up the heat until it comes to a boil, then turn it down and cover, letting the meat simmer.
Check it periodically, stirring, but I generally let it cook for about two hours.
If the water turns thick, add another cup, and turn the burner down more.
Chop the remaining vegetables. You can leave the skins on the potatoes if you want, but scrub them well, first. (there's all these nutrients, man). Add to the pot.
Now comes the fun part. Decide about how much water was left in the pot (probably 2-3 cups). Add in enough water (counting the 2 cups, and the ones you're adding) to cover the veggies. Then add that precise amount of boullion cubes (usually 5-8).
Stir. Cook whole mess for another hour, stirring occasionally. Or until the potatoes and carrots are soft when poked.
Serve.
It might need salt.
1-2 lbs. Beef stew meat, cubed (it usually is).
Oil
Garlic powder
Ground pepper
Flour
Worcestershire sauce
4 medium-sized onions (Or, one large one and three small ones)
4-5 Potatoes (if they're small, you'll want 6-7)
6 carrots
Beef boullion cubes
Water
In a large stew pot kind of pan, coat the bottom with oil -- you need just barely enough to cover the bottom. Sprinkle garlic powder until there's a light coat floating on the oil, then do the same with the pepper. This sounds silly, but shake the pan to mix the spices with the oil.
Turn on the burner to about medium, and add the meat. Once it starts browning, turn it down lower, stirring occasionally until it looks mostly done (about 20 minutes).
Add (depending on how much meat, probably 2 Tablespoons per pound) a handful of flour, stirring so that it coats the meat. Chop one onion and add to meat.
Cook for another few minutes, then add several dashes of Worcestershire sauce (erm, probably about 2 Tablespoons). Stir some more.
Carefully! add enough water so that there's about an inch over the meat (between three and five cups, generally). Turn up the heat until it comes to a boil, then turn it down and cover, letting the meat simmer.
Check it periodically, stirring, but I generally let it cook for about two hours.
If the water turns thick, add another cup, and turn the burner down more.
Chop the remaining vegetables. You can leave the skins on the potatoes if you want, but scrub them well, first. (there's all these nutrients, man). Add to the pot.
Now comes the fun part. Decide about how much water was left in the pot (probably 2-3 cups). Add in enough water (counting the 2 cups, and the ones you're adding) to cover the veggies. Then add that precise amount of boullion cubes (usually 5-8).
Stir. Cook whole mess for another hour, stirring occasionally. Or until the potatoes and carrots are soft when poked.
Serve.
It might need salt.
That icon....
Can't imagine why....