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- 2 lbs. (900 g) beef
- 46 fl. oz. (5 3/4 c, or 1.36 l) tomato juice (one large can)
- 10 1/2 oz. (298 g, about 1 1/4 c or 300 mL) double-strength beef broth
- 1/2 c flour
- 1/4 c oil
- 1 bay leaf
- 1 t (5 ml) marjoram
- 1 t (5 ml) oregano
- 2 to 4 russet (large non-sweet white baking) potatoes
- 4 large carrots
- 4 stalks of celery
- Cut the beef into chunks about 1" (2.5 cm) in diameter.
- Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
- Put oil into a wide pot and heat it.
- In several batches, brown the beef in the pot with the oil.
- Into the pot: all beef, all spices, tomato juice, and the double-strength beef broth (w/o water).
- Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
- Peel the carrots, cut them into pieces about the same size as the beef, add them to the stew, and simmer a bit more. (stirring every few minutes)
- Cut the other vegetables likewise, and simmer a bit more. (stirring every few minutes)
- When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.