This is my own recipe, and it’s one that I have made for my husband and children countless times over the years. John and Amy ask me to make it regularly. I make this stew in a pressure cooker, so it’s a relatively quick meal to prepare. It’s filled with nutritious veggies, and is a good way to get your family to eat more vegetables.
JOANNE’S BEEF STEW
1 pound Egg Noodles
2 pounds Beef Cubes
2 tablespoons Oil
2½ cups hot Water
½ teaspoon Salt
1/8 teaspoon Black Pepper
1 teaspoon Brown Bouquet Sauce
2 teaspoons Beef Bouillon (broth)
1 Bay Leaf
1 medium Onion (chopped or grated)
2 medium Potatoes (cubed)
3 Carrots (cut into bite-sized pieces)
2 Celery Stalks (cut up)
Brown meat and onions in pressure cooker in oil with the lid off.
Combine hot water, salt, pepper, bouquet sauce, and bouillon in bowl; blend well.
Add cut-up vegetables to pot, along with the prepared liquid and bay leaf.
Cover pressure cooker, and when steam is built up, cook for about 15 minutes on medium. Let pressure drop naturally, or run pot under cold water to hasten.
Add 1 tablespoon of flour to about a half cup of cold water, and stir until smooth.
Add flour mixture to pot gradually, while stirring stew, and bring to a boil for one minute, until the stew thickens.
Serve with egg noodles. Enjoy!
