active

facebook.com

Like Page

IMAGE

My Wife's Recipes

https://facebook.com/mywiferecipe

My Wife's Recipes

https://scontent-iad3-1.xx.fbcdn.net/v/t39.35426-6/462026159_464012079988343_3150454675797883931_n.jpg?stp=dst-jpg_s60x60&_nc_cat=110&ccb=1-7&_nc_sid=c53f8f&_nc_ohc=eghKDBNPKYAQ7kNvgF6vrXR&_nc_ht=scontent-iad3-1.xx&_nc_gid=AQybuYt69bNWhgGCrprp_i-&oh=00_AYAbRYWzQp53DgFkTTF0tsZCb417FQuFTdLvRW1-Gznfhg&oe=6709155C

PERSON_PROFILE

"My husband is always requesting these, but he usually only gets them on holidays. Last night I caved and halved the recipe just for our dinner. It may have been a mistake because now he's going to want them all the time haha!"Must express something to keep getting my recipes... Thank you.
Like & Follow For more Recipes 😍😉🤤

**Hearty Beef Stew with Vegetables** 🤤❤️

**Ingredients:**
- ⅓ cup all-purpose flour (for coating the beef)
- ½ teaspoon onion powder (adds subtle onion flavor)
- ½ teaspoon garlic powder (enhances flavor with a gentle garlic aroma)
- ¼ teaspoon freshly ground black pepper (adds depth and spice)
- 1 lb beef stew meat (such as chuck or round for tenderness)
- 2 tablespoons vegetable oil (divided; olive oil can be substituted)
- 1 medium onion, chopped (for sweetness and foundational flavor)
- 2 cups low-sodium beef broth (rich base, allowing control over salt)
- ½ teaspoon dried oregano (adds warm, earthy notes)
- ¼ teaspoon dried basil (provides a slightly sweet, peppery flavor)
- ¼ teaspoon dried marjoram (adds a delicate, woodsy taste)
- 2 medium gold potatoes, cubed (hold their shape well)
- 1 bag (19 ounces) frozen mixed vegetables (corn, carrots, peas, and green beans)

**Method:**

1. **Preheat the Oven:** Set your oven to 350°F (175°C) to ensure it’s ready for cooking.

2. **Prepare the Beef Coating:** In a large zipper-seal bag, mix the flour, onion powder, garlic powder, and black pepper. Seal and shake well to combine.

3. **Coat the Beef:** Add the beef stew meat to the bag, seal, and shake vigorously until all pieces are evenly coated with the seasoned flour.

4. **Brown the Beef:** In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Using tongs, remove the beef from the bag, shaking off excess flour. Sear the beef in batches until browned on all sides, about 5-7 minutes. Transfer to a plate and set aside.

5. **Sauté the Onions:** In the same Dutch oven, add the remaining tablespoon of oil and reduce heat to medium. Add the chopped onions and sauté until translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom.

6. **Create a Roux:** Sprinkle the reserved flour mixture (about 1 ½ tablespoons) over the sautéed onions, stirring constantly for 2 minutes to eliminate the raw flour taste.

7. **Add the Herbs:** Stir in the oregano, basil, and marjoram, cooking for about 30 seconds to release their flavors.

8. **Incorporate the Broth:** Gradually pour in the beef broth, stirring to combine with the roux and herbs. This will deglaze the pan. Cook for about 2 minutes until slightly thickened.

9. **Return the Beef:** Add the browned beef back into the pot, along with any accumulated juices. Stir to ensure the beef is submerged.

10. **Oven Cooking:** Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 1 hour, allowing the beef to tenderize and absorb flavors.

11. **Add the Vegetables:** Remove the pot from the oven and stir in the cubed potatoes and frozen mixed vegetables, ensuring they’re evenly distributed and submerged.

12. **Final Cooking:** Cover the pot again and return it to the oven for an additional 30 minutes, or until the potatoes are tender and the stew has thickened to your liking.

13. **Serve:** Once done, stir the stew and ladle it into bowls. Enjoy this comforting meal with crusty bread or over rice. Leftovers taste even better the next day!

My Wife's Recipes

https://www.facebook.com/mywiferecipe/

LIKE_PAGE