Farm to Fork, Seed to Table
Leave a Comment

Beef Stew

  • Local Organic Beef
  • Potatoes
  • Carrots
  • Hakurei Turnips
  • Sweet Potatoes
  • Flour
  • Bouillon or Beef Stock

In a large stockpot, put brown cubed beef in butter or olive oil over medium high heat. To make the roux, sprinkle flour over browned meat, continually stirring until the flour is lightly brown. While stirring, gradually begin to add beef stock. Do this a little bit at a time to prevent the rough from clumping. Next, add chopped vegetables. Cook until broth is thickened and vegetables are soft. Add salt and pepper for taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s