Traditional beef stew

• Meat

  • 1 1/2 lbs Canadian stewing beef

• Produce

  • 4 Carrots, large
  • 1 Onion
  • 1 Parsley, dried
  • 4 Potatoes, medium large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Flour
  • 1 tsp Salt

• Dairy

  • 1/4 cup Lard or butter

• Liquids

  • 3 cups Water

Found on mommymoment.ca

Description

Ingredients

• ¼ cup flour
• 1 tsp salt (I use pink Himalayan)
• ¼ tsp black pepper
• 1½ lbs Canadian stewing beef (in chunks)
• ¼ cup lard or butter
• 1 onion (chooped)
• 4 medium - large potatoes (chopped)
• 4 large carrots (chopped)
• 3 cups water
• dried parsley (optional)

Directions

• Mix together flour, salt and pepper in a bowl.
• Add the beef to the flour mixture and stir until coated.
• Preheat oven to 325 degrees.
• In a cast iron dutch oven melt the lard/butter on the stovetop over medium high heat in the pan. Once melted and hot add the flour/beef mixture and fry until browned (stirring occasionally) - approx 10 minutes.
• Add the chopped onions, potatoes with skin still on, and the carrots. Pour the water over top, cover and cook in the oven for 2 hours.
• Remove from oven and sprinkle with dried parsley if desired. Let sit for 10 minutes before serving.
• *Tip - You can make this earlier in the day and when the 2 hours are done you can turn the oven down to 200 degrees and leave in till you are ready to eat - we often do this for up to 3 hours.
• Enjoy!