This Mongolian beef stew is a hearty and comforting dish made with beef, potatoes, carrots, and celery. The stew is slow-cooked in a flavorful broth, and is perfect for a cold winter's night. Serve with a side of steamed rice or noodles for a complete meal.
Ingredients
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1 lb beef chuck roast
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1 tbsp vegetable oil
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1 cup diced onion
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2 cloves minced garlic
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3 cups diced potatoes
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1 cup diced carrots
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1 cup diced celery
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1 tbsp all-purpose flour
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1 tsp dried thyme
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2 cups beef broth
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1 tsp Worcestershire sauce
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1 tsp salt
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1 tsp black pepper
comfort food
Beef stew
mongolian
Main Dish
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- short description
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Heat oil in a large pot over medium-high heat.
Add beef and cook for 5 minutes, stirring occasionally.
Add onion, garlic, potatoes, carrots, and celery to the pot.
Stir in flour, thyme, beef broth, Worcestershire sauce, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
- detailed description
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Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.
Add 1 lb of beef chuck roast to the pot and cook for 5 minutes, stirring occasionally.
Add 1 cup of diced onion, 2 cloves of minced garlic, 3 cups of diced potatoes, 1 cup of diced carrots, and 1 cup of diced celery to the pot.
Stir in 1 tablespoon of all-purpose flour, 1 teaspoon of dried thyme, 2 cups of beef broth, 1 teaspoon of Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
Serve hot with a side of steamed rice or noodles.
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