Dale’s Beef Stew

Dale’s Beef Stew

AuthorDale's Sauces, Inc.

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Yields1 Serving

 3 stew meat, cut into 1 inch pieces
 0.25 cup all purpose flour
 2 tsp pepper
 1 tbsp salt
 2 tsp paprika
 0.25 cup canola oil
 2 medium onions, chopped
 3 cloves garlic, chopped
 3 beef broth
 0.25 cup dale's Seasoning
 2 tbsp red wine vinegar
 1 tbsp brown sugar
 0.50 cup ketchup
 1 cup celery
 1 lb baby Yulon potatoes (cut in half)
 10 small carrots

1

1. Season meat with first 4 ingredient in large bowl. Heat oil in 10 qt. Dutch oven with lid. Brown meat on all sides (about 20 minutes). Remove meat from pot and set aside.

3

2. In same pot, saute onions and garlic until soft, about 6 minutes. Add vinegar, brown sugar, celery, ketchup, Dale's Seasoning, and beef broth. Bring to a boil. Return meat to pot, cover, reduce heat to low and smmer for 1 1/2 hours. Remove lid and add carrots and potatoes. Return lid and simmer 1 1/2 hours longer until carrots and potatoes are tender.

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Ingredients

 3 stew meat, cut into 1 inch pieces
 0.25 cup all purpose flour
 2 tsp pepper
 1 tbsp salt
 2 tsp paprika
 0.25 cup canola oil
 2 medium onions, chopped
 3 cloves garlic, chopped
 3 beef broth
 0.25 cup dale's Seasoning
 2 tbsp red wine vinegar
 1 tbsp brown sugar
 0.50 cup ketchup
 1 cup celery
 1 lb baby Yulon potatoes (cut in half)
 10 small carrots

Directions

1

1. Season meat with first 4 ingredient in large bowl. Heat oil in 10 qt. Dutch oven with lid. Brown meat on all sides (about 20 minutes). Remove meat from pot and set aside.

3

2. In same pot, saute onions and garlic until soft, about 6 minutes. Add vinegar, brown sugar, celery, ketchup, Dale's Seasoning, and beef broth. Bring to a boil. Return meat to pot, cover, reduce heat to low and smmer for 1 1/2 hours. Remove lid and add carrots and potatoes. Return lid and simmer 1 1/2 hours longer until carrots and potatoes are tender.

Dale’s Beef Stew