Ingredients

The following ingredients have 8 Servings
  • 1 1/2 lbs beef tenderloin (cut into bite sized chunks)
  • 3 carrots (sliced)
  • 2 stalks celery ( sliced)
  • 1 onion ( large, diced)
  • 3 potatoes (large, cubed)
  • 3 Beef Bullion cubes
  • 6 cups water
  • 2 tablespoons olive oil (*can use butter too)
  • 1/4 cup flour
  • 1/4 tsp black pepper
  • 1/4 tsp minced onion
  • 1/4 tsp minced garlic
  • 2 tbsps Parsley for garnishing

Instruction

  • After you prep your veggies, and meat coat the beef cubes in half of the allotted flour and season with pepper and a little salt. This step helps add extra flavor to the meat. Coating the beef also helps to thicken the overall stew a bit.
  • Add 2 tablespoons olive (or butter) to a large skillet and brown meat. Brown all sides (about 5 minutes).
  • Add in your flour coated beef and in a large frying pan, pan-fry for about 5 mins until all sides are browned
  • In a separate stock pot, add your water, and bring to a boil to dissolve your 3 beef bouillon cubes.
  • Coat veggies in remaining flour and add to the skillet with the meat.
  • Add in your veggies, and fry for an additional 5-10 mins on med heat until your veggies are slightly tender, and meat is fully cooked.
  • Place veggies and meat into stock pot with the boiling broth. Add remaining spices & parsley.
  • Add a little stock to your skillet to de-glaze it and pour the mixture from the frying pan into the stock pot (flavor)
  • Bring meat and veggies to a boil, and then reduce heat to simmer.
  • Simmer for 45 mins on medium heat
  • Soup will thicken as it sits.