Does anyone have a good beef stew recipe?

BEST beef stew EVER:

1 london broil. USE THE LONDON BROIL! Cube it. Then dredge the cubes in a mixture of flour, coarse salt, fresh ground pepper, the leaves from 1 sprig of thyme and granulated garlic. Shake and dump in the crock pot. Dice up some onions, potatoes, celery and carrot (2 medium onions, 5 medium potatoes, 3 celery hearts WITH leaves and 3-4 carrots). Dump those in the pot. Add 2 minced garlic cloves. Add 2 cans of beef stock or broth and half a can of tomato paste and half a can of dark beer if you have it. Add a bay leaf. Strip 3 sprigs of thyme and add the leaves. Put the crock pot on and walk away. It takes about 6-8 hours on low. Once it is cooked (the meat is SOOOO tender), stir in half a bag of frozen peas and a splash of worcestershire sauce. Taste and adjust salt and pepper if necessary. Serve!

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Posted by rojerono

BEST beef stew EVER:

1 london broil. USE THE LONDON BROIL! Cube it. Then dredge the cubes in a mixture of flour, coarse salt, fresh ground pepper, the leaves from 1 sprig of thyme and granulated garlic. Shake and dump in the crock pot. Dice up some onions, potatoes, celery and carrot (2 medium onions, 5 medium potatoes, 3 celery hearts WITH leaves and 3-4 carrots). Dump those in the pot. Add 2 minced garlic cloves. Add 2 cans of beef stock or broth and half a can of tomato paste and half a can of dark beer if you have it. Add a bay leaf. Strip 3 sprigs of thyme and add the leaves. Put the crock pot on and walk away. It takes about 6-8 hours on low. Once it is cooked (the meat is SOOOO tender), stir in half a bag of frozen peas and a splash of worcestershire sauce. Taste and adjust salt and pepper if necessary. Serve!

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That sounds AMAZING! Guess what Im making this weekend?!?!?!

Ingredients for Beef Stew
http://recipes.lovetoknow.com/wiki/Category:Beef_Recipes

* 2 lbs. lean beef from round, or 2½ lbs. if there is a bone
* 1 qt. of water
* 2 cups potatoes cut in¼ inch slices
* Turnip, Carrot}½ cup each cut in½ inch cubes
* ½ small onion cut in thin slices
* 3 tablespoons flour
* Salt and pepper

Instructions

1. Wipe meat with wet cloth, separate meat, bone and fat; try out some of the fat in frying pan, cut meat into 1 1/2 inch cubes, sprinkle with salt and pepper and dredge with flour.
2. Sear the meat in the hot fat, stirring constantly.
3. When all surfaces are well browned put in the kettle; cover and let boil up once, skim and then simmer for two and one-half hours.
4. Add carrot, turnip and onion the last hour of cooking.
5. Parboil the potatoes and add to stew fifteen minutes before taking from the fire.
6. Remove bone, large pieces of fat, and skim; thicken with 3 tablespoons of flour diluted with enough cold water to pour easily.
7. Let the stew come to a boil again and cook ten minutes.
8. Mutton, lamb or veal can be cooked in this manner.
9. When veal is used, try out 2 slices of pork, as there will not be much fat on the meat.
10. Lamb and mutton should have some of the fat put aside and butter substituted.