Commercial – Proceed Studying Under
- 1 1/2 lb. 1-in. cubes beef chuck (for stew)
- 1/4 c. all-cause flour
- 1 1/2 tbsp. vegetable oil
- 2 can beef broth
- 1 big onion
- 1 tbsp. minced garlic
- 3 lb. miniature sweet potatoes
- 1 lb. every carrots and parsnips
- 3 ribs celery
- 1 tbsp. stick butter
- 1/4 tsp. salt
Directions
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- Step 1Self-discipline racks to divide oven in thirds. Warmth to 325°F.
- Step 2Coat beef with flour. Warmth oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic; bring to a boil. Quilt tightly and relate stew on one oven rack, potatoes on varied rack. Bake 30 minutes.
- Step 3Reduce carrots, parsnips and celery into 1-in. lengths; dash into stew. Quilt and bake 45 minutes or till soft when pierced.
- Step 4Peel potatoes and mash with butter and salt. Bake and wait on or cold, quilt individually and refrigerate as a lot as three days.
- Step 5To wait on: Warmth oven to 400°F. Skim elephantine off stew, then spoon into a shallow 3 1/2-qt baking dish; unfold potatoes over top. Bake 50 minutes or till bubbly around edges and hot in heart.
Commercial – Proceed Studying Under
Commercial – Proceed Studying Under
