Another old recipe, that is excellent.
Print
1 - 2 tbsp oil
3 - 3 1/2 pound chuck roast
2 tsp salt
1/4 tsp pepper
1-2 tsp beef bouillon granules
1 medium onion, sliced
3 stalks celery, cut into pieces
1 bay leaf
1 1/2 cups hot water
6 medium carrots, peeled and cut into pieces
4 medium potatoes, peeled and halved
Heat the oil in a Dutch oven, and brown the meat on all sides. Add the salt, pepper, bouillon, onion, celery, bay leaf, and water. Bring to a boil and then simmer, covered, for 2 - 2 1/2 hours or until the meat is tender. Add the remaining vegetables and simmer for another 40 minutes, or until tender.
Remove meat to a platter and put the vegetables around on the sides. If desired, skim off the fat and then make a out of the juices by combining the flour and water. Bring the juices to and stir in the flour mixture. Boil for 1 minute until thickened, stirring constantly. Add additional beef bouillon, if you need a more beefy flavor. Serve gravy over the meat and vegetables.
1 - 2 tbsp oil
3 - 3 1/2 pound chuck roast
2 tsp salt
1/4 tsp pepper
1-2 tsp beef bouillon granules
1 medium onion, sliced
3 stalks celery, cut into pieces
1 bay leaf
1 1/2 cups hot water
6 medium carrots, peeled and cut into pieces
4 medium potatoes, peeled and halved
Heat the oil in a Dutch oven, and brown the meat on all sides. Add the salt, pepper, bouillon, onion, celery, bay leaf, and water. Bring to a boil and then simmer, covered, for 2 - 2 1/2 hours or until the meat is tender. Add the remaining vegetables and simmer for another 40 minutes, or until tender.
Remove meat to a platter and put the vegetables around on the sides. If desired, skim off the fat and then make a out of the juices by combining the flour and water. Bring the juices to and stir in the flour mixture. Boil for 1 minute until thickened, stirring constantly. Add additional beef bouillon, if you need a more beefy flavor. Serve gravy over the meat and vegetables.
No comments:
Post a Comment