This is a recipe my favorite Canadian sent me tonight. It sounded and looked delicious so I decided that it belonged in my food blog! You all better try this! 😀
4 cups of warmish water
1lb Lean Stewing Beef
5 or 6 Medium size Red Russet Potatoes
3 or 4 Longish Stalks of Celery
5 Medium size Carrots
1/2 cup of frozen corn (or if you can get it one ear of corn but you have to cut off the corn)
1/2 cup of frozen peas (again fresh is always preferable)
1 small red onion
Spices: Onion Powder, Roasted Garlic and Peppers, Taco Seasoning, 1 OXO cube (beef bullion), 3 bay leaves (I hand crushed them as I added them)
1/2 cup whole wheat flour (you *can* use white flour, if you like to eat bleach)
Wash your vegetables. Now dice your potatoes (to what ever size you want, tho I suggest cutting them into even 6ths. That way they are mushy when you eat, but still retain some shape for serving. At this point combine the water, the meat and the potatoes in the cooker/pot. Add the spices and oxo, I can’t give exact spice measurements as I spice by taste, but as a rough estimate I would say approx. 1/2 teaspoon of onion powder and 1 teaspoon each of the rest of the spices. Then add from there to taste.
Now dice your Carrots, celery and onion. leave to the side with the corn and peas for now. Simmer on medium for about 4 hours, stirring occasionally. At the 4 hour mark add the rest of the vegetables and stir. Simmer on low for 4 to 6 hours.
About 1/2 hour before serving add the flour slowly while stirring. Make absolutely sure you stir it in completely and don’t get chunks, because those little chunks are nothing more than a thin layer of wet flour over a nasty packet of unused flour. And trust me you do not want to be having one of those pop in your mouth.
Simmer on medium again for the last 1/2 hour stirring every 5 minutes or so as the broth thickens.
Makes aprox 6 to 8 servings. ENJOY!
THIS IS WHAT IT SHOULD LOOK LIKE!!