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Stroganoff Stew PDF Print E-mail
(1 vote, average 4.00 out of 5)
Tuesday, 22 March 2011 00:00

Printable Recipe

2 lbs stew beef, cut into bite sized pieces
1 tablespoon oil
4 cups beef broth
½ teaspoon salt
½ teaspoon pepper
3-4 medium potatoes, cut into bite sized chunks
6-8 medium carrots, sliced
3 stalks celery, sliced
1 medium onion, rough chopped
¼ cup water
¼ cup cornstarch
1 cup sour cream

        Divide beef into several small batches. Sear beef one batch at a time in oil in a large soup pot or Dutch oven.   Transfer each batch after it has been seared into a medium bowl.  Once you have seared the last batch, return all of the meat to the pot. 
      Add broth, salt and pepper to the pot with the meat.  Bring to a boil then reduce heat to medium low, cover the pan and simmer for 1½ hours, until beef is tender. 
     Add potatoes, carrots, celery and onion.  Stir.  Cover and simmer until veggies are tender, about 25 minutes.
     Combine water and cornstarch in a small bowl.  Stir until smooth and cornstarch has dissolved.  Gradually stir into stew.  Heat until thickened, stirring frequently.
     Remove from heat.  Stir in sour cream.

Serves 6-8.

Based on a Recipe from Gifts From the Kitchen

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