Tuesday, December 6, 2011

Working Mom's Recipe of the Week

Quick Weeknight Stew
Servings = 4
Time = 30 min

2 T olive oil
1 1b stew meat
1 onion, sliced
2 garlic cloves, chopped
2 T all purpose flour
1/2 t salt
1/4 t pepper
4 c chicken broth
2 large peeled carrots, sliced into rounds
1 celery stalk, sliced
3 red potatoes, cut into cubes
Handful button mushrooms
1/2 t salt

1. In a large stock pot, heat olive oil over medium high heat. Add meat, onion and garlic. Cook until meat is browned on all sides, but not done through.
2. In a shallow dish, mix the salt and pepper into the flour. Sprinkle over the meat, onions and garlic - stirring constantly until flour is all moist.
3. Slowly pour chicken broth over the meat mixture, stirring constantly.
4. Add veggies and remaining salt. Cover and simmer until potatoes and carrots are soft; about 10 minutes.

Notes - You can use any veggies you like in the stew. You can add any spices you like - rosemary, thyme, sage, etc. or you can just go with salt and pepper.

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