Farm to Fork, Seed to Table
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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.


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