super bowl stew

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super bowl stew


  • 1/3 c. Flour
  • 1/2 tsp. Pepper
  • 1/4 tsp. Salt
  • 2 1/2 lbs. Bottom round, cubed
  • 2 to 3 tbsp. Vegetable oil
  • 2 lg. Onions, sliced
  • 2 sm. Green peppers, chunked
  • 2 stalks celery, sliced
  • 1 lg. Clove garlic, pressed
  • 3 lg. Carrots, cubed
  • 4 med. Potatoes, peeled & cubed
  • 1 sm. Turnip, peeled & chunked
  • 1 sm. Rutabaga, peeled & chunked
  • 3 c. Beef broth
  • 5 to 6 drops red pepper seasoning
  • 1/8 tsp. Marjoram
  • 3 tbsp. Parsley, chopped


Combine flour, pepper and salt on large piece of wax paper. Dredge beef cubes well on all sides with flour mixture. Reserve flour for thicker gravy. Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley. Bring to a boil. Add meat. Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl. Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Pour over meat and vegetables. Serve with a crusty French bread. VARIATION: Add 1 red, sweet pepper instead of 2 green peppers and 1/2 pound (or one can) green beans.

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